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Aug 19, 2017 - Jan 10, 2026
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FestiGals hosts New Orleans Women's Weekend Experience - a celebration of women… more

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House of Blues 4th…

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Lighthouse Glow Run

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New Orleans Museum…

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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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In celebration of beloved chef, civil rights activist, and art collector Leah… more

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New Orleans Museum of…

Aug 19 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Photography workshop…

Aug 19 - 19, 2017
Pulling inspiration and reflection from the exhibitions Troubled Waters and The… more

Storyville: Madams…

Aug 19 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

“Giants of Jazz: Art…

Aug 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Palace Cafe's Crab Cakes with Jalapeño Tartar Sauce


• ½ lb Butter
• 1 T Garlic, chopped
• ½ C Tri-colored peppers (green, red and yellow), small diced
• ½ C Onion, small diced
• ½ C Celery, small diced
• 2 ea Bay leaves
• 1 t Fresh thyme
• 1 lb Crabmeat (claw meat)
• 1 T Creole seasoning
• 2 t Cracked black pepper
• 3 C Fresh breadcrumbs

*We use stale French bread ground in a food processor for fresh breadcrumbs, but stale white bread works well too.

• ½ C Green onion, chopped
• 2 C Flour, seasoned with 1 T Creole seasoning
• 4 ea Eggs
• 2 C Milk
• 2 C Breadcrumbs, seasoned with 1 T Creole seasoning
• Kosher salt to taste
• Vegetable oil for frying or sautéing

Melt butter in a large saucepan over medium heat. Add garlic, peppers, onion, celery, bay leaves and thyme. Sauté for about 10 minutes, or until vegetables are tender. Stir in crabmeat, Creole seasoning and cracked black pepper. Cook just until crabmeat is heated through, then fold in fresh breadcrumbs and green onion. Remove from heat, discard bay leaves and season to taste with kosher salt. Allow to cool. Tightly form mixture into 3oz cakes. Set up a breading station with seasoned flour, egg wash (eggs and milk gently whisked together) and seasoned breadcrumbs in 3 separate shallow dishes. Dust cakes in seasoned flour and shake off any excess. Dip cakes in egg wash, then press into seasoned breadcrumbs. Preheat oil and deep fry or sauté crab cakes until golden brown.

Jalapeño Tartar Sauce

• ½ C Diced tomato
• ½ C Diced jalapeño
• 1 C Red wine vinegar
• 5 C Mayonnaise
• 2 t Fresh tarragon
• 2 t Crystal hot sauce
• ½ C Minced shallot

Whisk all ingredients well.

Serves 8


 Crab Cake