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    Crab Cakes by Matthew Cohey of The Narrows Restaurant
    Recipe by Matthew Cohey
    • May 21, 2018
    • 2 min

    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
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