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 pinches kosher salt

 

Method: 

Place potatoes in a heavy gauge pot with garlic, chicken stock, and salt and pepper. Bring to a boil on high heat, then reduce to medium heat and continue cooking for approximately 10 to 15 minutes, or until potatoes are fork tender. Drain off all cooking liquid In the sink with a strainer. Place potatoes back in the pot, along with the butter and cream. Using a hand mixer, blend the potatoes until smooth. Keep warm until you are ready to serve. 

 

 

Crabcakes:

  • 1 pound jumbo lump crab meat, picked free of shells

  • 1 egg

  • 3 to 4 Tablespoons mayonnaise, heaviest available

  • 1 Tablespoon fine cracker meal

  • 1 teaspoon dry mustard

  • 1 teaspoon Old Bay seafood seasoning

  • 1 dash Worcestershire

  • 1 dash Tabasco

  • Juice of 1 lemon

 

Mix wet ingredients and seasonings together in a bowl (everything except crabmeat and cracker meal). Place crabmeat in another bowl and pick through to remove all loose shells and cartilage. Gently mix cracker meal and crabmeat together. Fold wet mixture into crabmeat.

 

Using an ice cream scooper, scoop out mixture onto a baking sheet. Set oven to broil. Broil at 450 F until a rich golden brown, approximately 10 to 15 minutes. Makes four, 5 ounce crab cakes.

 

 

Matthew Cohey

Executive Chef, The Narrows Restaurant 

 

Matthew Cohey has served as executive chef of The Narrows Restaurant in Grasonville since 2009. Born and raised in the Annapolis area, his dishes frequently feature the riches of the Chesapeake Bay. His dishes are accented with locally sourced ingredients. Prior to The Narrows, Cohey was sous chef at Carroll’s Creek in Annapolis — a position he worked his way up to from line cook during his 12-year career there. It was during this time he completed his training in culinary arts and hotel restaurant management.

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