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"Organ & Labyrinth"-…

Jul 25 - 25, 2017
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“Giants of Jazz: Art…

Jul 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Jul 25, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Jul 25, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Jul 25 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

FestiGals

Jul 25, 2017
FestiGals hosts New Orleans Women's Weekend Experience - a celebration of women… more

House of Blues…

Jul 25 - 25, 2017
If you haven't been to Songwriter Sessions at The Foundation Room at the House… more

New Orleans Museum of…

Jul 25 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jul 25 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jul 25 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jul 25 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Singer/Songerwriter…

Jul 25, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Storyville: Madams…

Jul 25 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

The Historic New…

Jul 25 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

Trinity Kicks Off…

Jul 25 - Sep 3, 2017
To help beath the New Orleans' heat, Trinity is introducing new daily Happy… more

Chicken on the Bone…

Jul 26 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Christmas in July…

Jul 26 - 26, 2017
Join us for Christmas Caroling and other fun activities. Bring the family!… more

Comedy Gold hosted by…

Jul 26, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Gordon Biersch…

Jul 26, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

House of Blues…

Jul 26 - Sep 27, 2017
Join us at the  Foundation Room at the House of Blues every Wednesday for… more

"Organ & Labyrinth"-…

Jul 25 - 25, 2017
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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