Our Story

In a city swimming in quality seafood, why can’t I get a decent crabcake?

Owner Clare Bambrick was seriously missing fresh seafood after spending two years in landlocked Kabul and Abuja. Upon landing in New Orleans for the first time, she ate oysters at Cooter Browns and a firecracker shrimp poboy at Parsols. But no matter how hard she looked, she could not find a lump crabcake reminiscent of her Chesapeake Bay upbringing.

The Lake Pontchartrain, Terrebonne, and Atchafalaya basins produce some of the finest blue crabs in the world. The idea came to source these local crabs to make authentic Maryland-style crabcakes: minimalist with an herb and aromatics forward flavor profile that really lets the crabmeat be the star of the show.

And so Lump Truck was born.

  • Support zero-waste environmental practices:

    • Source crab from GULF Responsible Fisheries Management certified vendors

    • Serve 100% compostable utensils, takeaway boxes, and napkins

    • Deliver our compost to local, urban farms

    • Upcycle used cooking oil into renewable diesel

    • Provide only digital receipts and use BPA-free kitchen tickets

    • Use biodegradable hand soap and cleaning supplies

  • Make a positive community impact:

    • Source exclusively Louisiana blue crab and seasonal produce

    • Pay our workers 6x the federal tipped minimum wage

    • Prioritize vendor engagement with woman and employee-owned businesses that provide local jobs

  • Serve healthy meal options:

    • Include Eat Fit NOLA dining options

    • Offer an incredible vegetarian alternative to our signature sandwich

    • Source organic, free-range chicken

    • Serve organic beverages

    • No high fructose corn syrup

Commitment to Sustainability