A classic seafood mousseline binds this crab cake. Gerard Vullien, who was the
first classically trained chef that 103 West chef Gary Donlick worked for, taught
him this recipe. The secret is to have everything cold.
6 ounces grouper, diced
2 tablespoons butter
1/2 bunch green onion, sliced thinly
1 large egg
1 teaspoon salt, or more to taste
1 tablespoon Dijon mustard
5 dashes Tabasco sauce
5 dashes Worcestershire sauce
1 cup heavy cream
1 pound jumbo lump crab meat, cleaned of all shell and cartilage
Place grouper and blade and bowl of food processor, in the freezer to chill for
Meanwhile, in a small skillet, melt butter over medium heat and cook the green
onions until just wilted. Set aside to cool to room temperature.
Remove grouper and food processor pieces from freezer. Place grouper in the processor
bowl and puree on high about 1 minute. Scrape down the bowl with a rubber spatula.
Add egg and process the mixture until smooth and shiny. Scrape down the bowl again
and add salt, Dijon mustard, Tabasco and Worcestershire. Process until incorporated.
With the machine running, add heavy cream in a slow, steady stream until incorporated.
The mixture should be light and fluffy.
Heat oven to 425 degrees F.
Fold crab and green onions into the fish mousse. Place four 3-inch metal ring
molds on a lightly oiled nonstick ovenproof pan and fill with the crab mixture.
Sauté cakes over medium heat until lightly browned on each side, about 3 minutes
per side. Remove rings and place pan in oven.
Bake for 12 to 16 minutes, until springy to the touch.
The restaurant serves these appetizers with lobster sauce and seasonal lettuces.
Per serving: 431 calories (percent of calories from fat, 65), 35 grams protein,
3 grams carbohydrates, 1 gram fiber, 32 grams fat, 246 milligrams cholesterol, 1,213
Source: 103 West - Atlanta, Georgia - Atlanta Journal-Constitution - January