Upcoming Events

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12th Annual Saints…

Mar 29 - 29, 2015
The festival features panel discussions and master classes on literary topics… more

Andrew Jackson: Hero…

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

Artist Spotlight…

Mar 29 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Edgar Degas: The…

Mar 29 - May 24, 2015
Featuring drawings, prints, sculpture, and photographs, all from a single… more

EN MAS’: Carnival and…

Mar 29 - Jun 7, 2015
Curated by Claire Tancons, Krista Thompson, EN MAS': Carnival and Performance… more

Jim Roche: Cultural…

Mar 29 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Joe Krown Trio feat.…

Mar 29 - 29, 2015
Join us for the  Joe Krown Trio feat. Walter "Wolfman"… more

Le Petit Theatre…

Mar 29 - 29, 2015
Donald Margulies' Pulitzer Prize-winning play tells the story of a couple… more

Louisiana Crawfish…

Mar 29 - 29, 2015
Enjoy authentic Cajun cuisine such as Crawfish pie, Fried Crawfish Tall… more

M.S. Rau Antiques…

Mar 29 - May 4, 2015
Long established and leading art, antiques and jewelry specialist M.S. Rau… more

Mark Steinmetz: South

Mar 29 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

NOLA Food Fest

Mar 29 - 29, 2015
Sample over 50 America's hometown eats from around the country. Four blocks in… more

PALM SUNDAY RABIES…

Mar 29 - 29, 2015
Sponsored by the Louisiana SPCA and the Southeast Louisiana Veterinary… more

Preservation Resource…

Mar 29 - 29, 2015
Enjoy a delightful self-guided tour of seven charming shotgun homes in the… more

Southern Rep Theatre…

Mar 29 - 29, 2015
Southern Rep Theatre, in partnership with the Tennessee Williams/New Orleans… more

Spring Fiesta

Mar 29 - 29, 2015
The highlight of the Spring Festival is a daylong series of events designed to… more

Stage Door Canteen…

Mar 29 - Apr 5, 2015
"Always ... Patsy Cline," a musical play, complete with down-home… more

Tennessee…

Mar 29 - 29, 2015
A stellar group of literary, theater and musical talent will gather for the… more

Tennessee Williams:…

Mar 29 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The New Orleans…

Mar 29 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

12th Annual Saints…

Mar 29 - 29, 2015
The festival features panel discussions and master classes on literary topics… 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