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"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 20, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

"The Victory Belles…

Dec 20 - 20, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

“Dirty Dancing — The…

Dec 20 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 20, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

ART GUMBO

Dec 20 - 20, 2014
River Region Art Association presents THE ART GUMBO MARKET every third Saturday… more

Book Signing for…

Dec 20 - 20, 2014
Join us at The Historic New Orleans Collection for "Artist Spaces, New… more

Brunch with Santa at…

Dec 20 - 20, 2014
Join historical New Orleans characters at our annual Brunch with Santa and his… more

Cajun Holiday Tea…

Dec 20 - 20, 2014
Come pass a good time aboard the Paddlewheeler Creole Queen with Papa Noel,… more

Celebration in the…

Dec 20, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in the…

Dec 20, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 20 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Court of Two Sisters…

Dec 20 - 20, 2014
Join us for the  Jazz Brunch with Santa! There will be  both the Jazz… more

Holiday Home and…

Dec 20, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

NOMA & The NOLA…

Dec 20 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 20 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Prospect.3 - Basquiat…

Dec 20, 2014 - Jan 25, 2015
Curated by Franklin Sirmans, the Artistic Director for P.3: Notes for Now,… more

Prospect.3 - Keith…

Dec 20, 2014 - Jan 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

R+L Carriers New…

Dec 20 - 20, 2014
The New Orleans Bowl is a post-season college football bowl game certified by… more

Royal Teddy Bear Tea…

Dec 20 - 22, 2014
Little Princes & Princesses are crowned as they enter into our Magical… more

"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more
OVG Guide Widget 1

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