This one comes straight from the kitchen. Chef Luis, Executive Chef of the Golden Steer Las Vegas, built this crab cake around a principle worth repeating: don’t overwork the crab. Keep those beautiful pieces intact, season them well, and let the ingredients speak for themselves. French Cuffs Seasoning goes into the aioli that binds the cake, adding richness and flavor without overwhelming the crab. Bowtie Seasoning builds the Bowtie Remoulade — punchy, herbaceous, and sharp enough to hold its own against the crab’s sweetness — and finishes each cake hot out of the pan. Served over the remoulade with a shaved chayote and arugula salad on top, this is the full Golden Steer treatment at home.
Makes 6 crab cakes | Serves 3–4
Here’s what you’ll need:
Ingredients
For the French Cuffs Aioli
- ¼ cup mayonnaise
- 1 tsp French Cuffs Seasoning
- 1 tsp fresh lemon juice
For the Crab Cakes
- 1 lb lump crab meat, picked over for shells
- ¼ cup French Cuffs Aioli
- 1 large egg
- 1½ tsp Bowtie Seasoning, plus more for finishing
- 1 tbsp preserved lemon peel, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ⅓ cup panko breadcrumbs
- 1–2 tbsp neutral oil, for cooking
For the Bowtie Remoulade
- ½ cup mayonnaise
- 1 tbsp capers, finely chopped
- 1 tbsp pickle relish
- 1½ tsp Bowtie Seasoning
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh tarragon, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp preserved lemon peel, finely chopped
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Frank’s RedHot
- 2–3 dashes Tabasco
- ½ tsp Worcestershire sauce
- 1 tbsp shallot, very finely minced
For the Steakhouse Garnish (Chef Luis’ Pro Move)
- Shaved chayote
- Thinly shaved rainbow baby carrots
- Baby arugula
- Fresh lemon juice
- A pinch of salt
Directions
Make the French Cuffs Aioli
- Combine the mayonnaise, French Cuffs Seasoning, and lemon juice in a small bowl. Stir until smooth and set aside. Chef Luis uses this as the creamy binder for the crab cakes, adding richness and flavor without overwhelming the crab.
Make the Bowtie Remoulade
- Combine all remoulade ingredients in a small bowl and stir until smooth. Taste before adding salt — Bowtie Seasoning is doing the heavy lifting here, bringing savory depth to the lemon, herbs, capers, and heat. Refrigerate for at least 20 minutes to give the flavors time to come together.
Make the Crab Cakes
- In a large bowl, whisk together the egg, French Cuffs Aioli, Bowtie Seasoning, preserved lemon, and parsley. Add the lump crab and panko. Using a rubber spatula or your hands, gently fold everything together just until combined. This is where Chef Luis would tell you to leave it alone — the less you handle the crab, the better. You want to see and taste those big pieces in the finished cake.
- Divide the mixture into 6 portions and gently shape each into a thick crab cake. Avoid packing them too tightly. Refrigerate for 30 minutes to help them set.
Cook
- Heat a thin layer of neutral oil in a large skillet over medium heat. Once hot, add the crab cakes, working in batches if needed. Cook for 3–4 minutes per side until deeply golden brown and warmed through.
- Transfer to a plate and finish each cake with a light dusting of Bowtie Seasoning while still hot.
Serve It Like Chef Luis
- Spoon a generous layer of Bowtie Remoulade onto each plate and set a warm crab cake on top.
- At the Golden Steer, Chef Luis finishes the dish with a bright, crisp salad to cut through the richness of the crab and remoulade. Toss shaved chayote, rainbow baby carrots, and baby arugula with fresh lemon juice and a pinch of salt. Dress lightly just before serving, then pile over the crab cake for the full Golden Steer treatment.
Why French Cuffs Works
For Chef Luis, great crab doesn’t need to be buried under a dozen ingredients. French Cuffs Seasoning gives the aioli its character — seasoning the binder that holds the cake together and carrying its flavor through every bite. Bowtie takes the remoulade, building the savory backbone that ties the lemon, herbs, capers, and finishes the cake straight from the pan. It’s a little steakhouse technique you can steal for your own kitchen.
