Categories: Recipes
      Date: Aug  2, 2010
     Title: 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.



Ingredients

Directions

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