Upcoming Events


7th Annual Pumpkin…

Oct 7 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

A Louisiana Parlor:…

Oct 7 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

alt-J Concert

Oct 7 - 7, 2015
alt-J is coming to Champions Square. With the release of their sophomore full… more

City Park Pumpkin…

Oct 7 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 7 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Hell Yes Fest

Oct 7 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Lakefront Arena…

Oct 7 - 7, 2015
Get ready New Orleans as Brand New arrives at the Lakefront Arena along with… more

Longue Vue House and…

Oct 7 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Newcomb Art Museum of…

Oct 07, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Noontime Talk with…

Oct 7 - 7, 2015
Join Dr. Catherine Clinton, Denman Chair of American History at the University… more

Saenger Theater…

Oct 7 - 7, 2015
THE SCREWTAPE LETTERS, the provocative and wickedly funny theatrical adaptation… more

Teacher Workshop:…

Oct 7 - 7, 2015
The Ogden Museum of Southern Art and Tulane University's Stone Center for Latin… more

The Foundation…

Oct 7 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Historic New…

Oct 07, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Maison Presents -…

Oct 07, 2015 - Dec 28, 2016
Join us every Wednesday for a free dinner show featuring the New Orleans Jazz… more

The Photography of…

Oct 07, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

The Sweat Social…

Oct 7 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

A$AP Rocky & Tyler…

Oct 8 - 8, 2015
presented by Bud-Light  A$AP Rocky had his eyes on dominating 2015 and… more

Ashe Cultural Arts…

Oct 8 - Nov 12, 2015
The Dinerral Shavers Educational Fund is proud to introduce its newest program,… more

Clyde & Iggy

Oct 8 - Dec 31, 2015
Join us for the local musical duo Clyde & Iggy.  Their repertoire… more

7th Annual Pumpkin…

Oct 7 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more
OVG Guide Widget 1

Arnaud's Crabmeat Prentiss

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


• 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