[chubbyalaskagriz]

Nice, Brook- I keep creole mustard on-hand for two purposes- crabcakes and believe it or not- as a "secret" ingredient to Mac & Cheese. Whisking a bit into a bechamel before adding the cheeses adds TONS of dimension and flavor- it's certainly detectable to the tongue- but not in so strong a way that anyone can tell you exactly what it is they're tasting.

(You've mentioned your fav fried-green-tomato crabcake-treatment often, Brook. I've never tried it... but now, I feel I must!)

By the way- I worked at a restaurant years ago that right on the menu under "crabcakes" claimed: 'the simplest recipe ever- pulled directly from the pages of Hemmingway's "The Old Man and the Sea".