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.
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 milligrams sodium
Source: 103 West - Atlanta, Georgia - Atlanta Journal-Constitution - January 18, 2001