Jumbo Lump Crab Cakes

The corner of Royal and Iberville streets has been a food hot spot since 1868 when Solari’s provided New Orleanians with rare edibles. Until 1965, Solari’s was the go-to place for imported and out-of-season comestibles, both fresh and preserved. Fourteen years later, the Brennan clan—John, Ella, Dick, Dottie, and Adelaide—joined forces to open Mr. B’s Bistro on the same celebrated corner. Mr. B’s first chef Gerard Maras designed the original innovative menu utilizing traditional Louisiana ingredients like the crabmeat in these Jumbo Lump Crab Cakes.


  • 1 pound jumbo lump crabmeat, picked for shells
  • 3 green onions, thinly sliced
  • 1/2 green bell pepper, brunoise
  • 1/2 red bell pepper, brunoise
  • 1/3 cup mayonnaise
  • 3 tablespoons bread crumbs
  • 1/4 teaspoon Creole seasoning
  • 1/4 teaspoon Crystal hot sauce
  • juice of 1/4 lemon
  • 1 cup flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper
  • unsalted butter (for sautéing)


In a bowl, combine crabmeat, green onions, bell peppers, mayonnaise, bread crumbs, Creole seasoning, hot sauce, and lemon juice. Mix gently, taking care not to break up the lumps of crabmeat. Form mixture into six cakes using a round 2-1/2x1-inch cookie cutter as a mold. Place crab cakes on a platter, cover, and refrigerate for about 1 hour.

Lightly dust crab cakes with seasoned flour and sauté in butter until lightly browned on both sides.

Makes 6 crab cakes

Recipe compliments of Mr. B’s Bistro

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.