Crab Cakes by Matthew Cohey of The Narrows Restaurant
Dijon mustard sauce: 1/2 cup heavy mayonnaise 2 Tablespoons Dijon mustard 1 Tablespoon whole grain mustard Juice of 1 small lemon Method: Place all ingredients into a small mixing bowl and whisk until fully incorporated. Refrigerate until ready to be served. Garlic mashed potatoes: 3 pounds russet potatoes, peeled and diced 1/2 pound whole, salted butter 3 quarts chicken stock (low sodium, if preferred) 1/2 quart heavy cream 2 cloves garlic, minced 1 pinch white pepper 2 pinc