Margaux’s menu lists a Dungeness crab cake served over seasonal greens with jalapeño aioli, which makes this a lighter, salad-forward version of the dish. The crab is still the center, but the greens and aioli shift the plate away from a heavy appetizer into something closer to a lunch entrée. The seasoning leans bright and savory rather than rich and heavy. Menu text and pricing are explicit, so this is a verified Seattle crab cake option with a more casual bistro style.