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"Organ & Labyrinth"-…

Sep 27 - 27, 2016
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“A Building With A…

Sep 27 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

David Hansen's Garden…

Sep 27, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

End of the Rainbow…

Sep 27 - 29, 2016
Come join for the exhibition of  End of the Rainbow, which is an extension… more

First Annual…

Sep 27 - Oct 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

Historic New Orleans…

Sep 27, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Joy Theater Presents…

Sep 27 - 27, 2016
Join us for Canadian musician/songwriter Devin Townsend Project & Between… more

Maple Leaf Bar…

Sep 27 - 27, 2016
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Pippin

Sep 27 - Oct 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

Singer/Songerwriter…

Sep 27, 2016 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Sep 28, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

COMMON PRAXIS WITH DJ…

Sep 28 - 28, 2016
The #AwayTeam hosts Happy Hour every last Wednesday of the month in the Lobby… more

Dean's List

Sep 28 - Dec 28, 2016
Dean's List is a variety show of a most unusual kind. This show blends improv,… more

Happy's Running Club…

Sep 28 - Dec 28, 2016
Join us every Wednesday  for a  fun 5k or close at the Happy's Irish… more

Ogden Museum of…

Sep 28 - 28, 2016
Be a key member of the Ogden Museum team by serving as a Docent! An Ogden… more

OneBeat Music Fellows…

Sep 28 - 28, 2016
Join OneBeat musicians for an evening of astonishingly eclectic original music… more

ONEBEAT X SONO MUSIC…

Sep 28 - 28, 2016
Co-presented and co-curated with the Sound Observatory New Orleans (SONO),… more

Opening Reception -…

Sep 28 - 28, 2016
Join us for the opening reception at The Historic New Orleans Collection for… more

Opera on Tap

Sep 28 - 28, 2016
Now in its 10th season, Opera on Tap - New Orleans is attracting people from… more

The Maison Presents -…

Sep 28, 2016 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

"Organ & Labyrinth"-…

Sep 27 - 27, 2016
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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