Upcoming Events

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COOLinary New…

Aug 20 - 31, 2014
It is going to be a delicious summer!  Throughout the whole month of… more

Entergy IMAX Theatre…

Aug 20 - 21, 2014
Entergy IMAX Theatre and 3D Entertainment Distribution invite audiences on an… more

Lunchbox Lecture -…

Aug 20 - 20, 2014
In July 1944, after six weeks of bitter fighting in the bocage country of… more

Maple Leaf Bar…

Aug 20 - 20, 2014
Join us for Slide Hellions Featuring Colin Lake, John Fohl, and Brint… more

Mark of the Feminine

Aug 20 - Oct 4, 2014
Curator Regine Basha's Mark of the Feminine is the first in a series of… more

True Colors Exhibition

Aug 20 - 29, 2014
This exhibition aims to represent people of all sexualities, genders, races and… more

White Glove Wednesdays

Aug 20 - 20, 2014
It's one thing to read on an exhibit label that an infantryman's pack in World… more

Harrah’s New Orleans…

Aug 21 - 21, 2014
Harrah's New Orleans proudly celebrates the local sounds of the city by… more

Johnny Vidacovich,…

Aug 21 - 21, 2014
Join us for  live Jazz featuring  Johnny Vidacovich, Nicholas Payton,… more

Joy Theater Presents…

Aug 21 - 21, 2014
Please come and enjoy live music performance at 9:30 pm along with these fun… more

Lakefront Arena…

Aug 21 - 21, 2014
Get ready New Orleans as One Republic arrives at the Lakefront Arena! Guests… more

Open Mic Night at…

Aug 21 - 28, 2014
This summer, Thursday nights at Hard Rock New Orleans are open to local… more

Bustout Burlesque

Aug 22 - 22, 2014
Bustout Burlesque is an authentic 1950s-style burlesque show, recreating the… more

Crescent City Lights…

Aug 22 - 24, 2014
The Crescent City Lights Youth Theater summer season (in partnership with… more

Maple Leaf Bar…

Aug 22 - 22, 2014
Join us for live entertainment featuring Groovesect. more

New Orleans Museum of…

Aug 22 - 22, 2014
Chefs of the Ralph Brennan Restaurant Group look forward to demonstrating their… more

28th Annual…

Aug 23 - 23, 2014
Join us for the 28th Annual Mid Summer Mardi Gras. Presented by the Krewe of… more

Abita Springs Opry at…

Aug 23 - 30, 2014
Two bands - Three Hours - Five Saturdays First band plays approx 12 noon… more

Abita Springs Opry in…

Aug 23 - 30, 2014
Join us every Saturday in August for The Abita Springs Opry concert… more

Blazin10 Presents A…

Aug 23 - 23, 2014
Join us for a Trunk Show Featuring Kano Branon - (Designer & Stylist of… more

COOLinary New…

Aug 20 - 31, 2014
It is going to be a delicious summer!  Throughout the whole month of… more
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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