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"Prospect.3: Notes…

Nov 24, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

Andrew Jackson: Hero…

Nov 24, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

CELEBRATE THE BLACK…

Nov 24 - 24, 2014
Get your fix of Emeril's famed contemporary New Orleans cuisine at the flagship… more

CELEBRATE THE BLACK…

Nov 24 - 24, 2014
Make a pit-stop on the way to the Superdome at the iconic Emeril's Delmonico in… more

CELEBRATE THE BLACK…

Nov 24 - 24, 2014
NOLA, the casual, funky eatery located in the heart of the French Quarter, is a… more

New Orleans Saints…

Nov 24 - 24, 2014
The New Orleans Saints & Baltimore Ravens kick-off at 7:30 pm more

THE GUANTÁNAMO PUBLIC…

Nov 24 - 26, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Victory Belles…

Nov 24, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

ThinkerKids Holiday…

Nov 24 - 26, 2014
Come explore science, technology, art and math with us at ThinkerKids Holiday… more

Canal Street Lighting…

Nov 25 - 25, 2014
Stroll along Canal Street and watch as the Downtown Development District and… more

PINTS & PLAYS

Nov 25 - 25, 2014
PINTS & PLAYS is a monthly play reading in the true spirit of New Orleans. … more

Standing in the…

Nov 25 - 25, 2014
"Standing in the Shadows (no more)" is a series of narrative quilting… more

Standing in the…

Nov 25 - 25, 2014
"Standing in the Shadows (No More)" is a series of narrative quilting… more

Irvin Mayfield's Jazz…

Nov 26 - 26, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Pub Quiz

Nov 26 - 26, 2014
Test your knowledge of an array of topics, including World War II, at the… more

The Victory Belles…

Nov 26 - Dec 28, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

White Glove Wednesdays

Nov 26 - 26, 2014
It's one thing to read on an exhibit label that an infantryman's pack in World… more

Turkey Day Race 5…

Nov 27 - 27, 2014

"The Victory Belles…

Nov 28 - 28, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

2014 Battle of the…

Nov 28 - 28, 2014
The Bayou Classic is more than a football game. This annual event is one of the… more

"Prospect.3: Notes…

Nov 24, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more
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Arnaud's Crabmeat Prentiss

This Specialty may also be offered as a dip served with croutons or crackers

Ingredients:

• Small Baguette of French bread
• ¼ cup unsalted butter
• 1 cup finally chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped green bell pepper
• 1 small clove garlic, very finely chopped
• 1 pound cream cheese, at room temperature
• 1 cup sour cream
• 1 pound jumbo lump crabmeat, picked over and all bits of shell and
   cartilage removed
• 2 teaspoons Creole seasoning
• 2 green onions, white and green parts, thinly sliced
• ¼ cup finely chopped fresh parsley
• ½ cup grated parmesan cheese
• 1 cup grated Swiss cheese
• Parsley sprigs, for garnish

Preheat the oven to 350 degrees. To make the croutons, slice the baguette into ¼-inch rounds. Arrange the slices on a baking sheet and toast just until pale golden. Turn and brush the other side lightly with olive oil, toast again until golden and set aside.

In a large saucepan, melt the butter over medium-low heat. Add and sauté the onion, celery and bell pepper until translucent and 7 minutes. Add the garlic and cook for a minute or two, until tender but not browned. Add the cream cheese and sour cream and stir constantly until the cream cheese melts and the mixture comes to a simmer. Gently stir in the crabmeat, reduce the heat to very low and simmer for 3 minutes.

Add the Creole seasoning, green onions, parsley, Parmesan and Swiss cheese. Stir together to blend and bring to a boil, then remove from heat.

Divide the mixture among individual ramekins or shallow serving dishes and place on plate with several croutons alongside each one, for scooping. Garnish with the parsley sprigs and serve hot.

Serves 8

 

Arnaud's Crab Prentiss