the beaver brand extra hot horseradish is great with large caliber dogs especially. pastrami too.
Baltimoron, love that. No crab cakes here worth a darn I could think of. I’ve noticed a marked decrease in mustard love in younger generations. Once, if it was a hot dog day, we all would mustard that thing, even with babysht mustard. Now, about 6 out of 100 kids eat it. Save dah mustard!!
We weren’t clear enough – the ill-chosen crab cake was at an Orioles game. We had learned our lesson about ambitious ballpark offerings when we ignored the “Ichi-roll” in Seattle during the heyday of Mr. Suzuki’s prowess.
Very little picked crabmeat comes from Maryland anymore. Less than 2%. Its mostly is imported from Asia.
I can get Maryland crabmeat-labeled as such - in Maryland, but the cost is astronomical. The State provides a link:
I honestly don’t recall ever seeing the logo.
ETA: I do, however, see my source on the list.
The dawg has some snap on the skin and a grilled , buttered New England style bun.What you put onto it is nobodies business. Do what your heart desires,
Funny, this whole time I was thinking of the 50 cent ball park / backyard 'cue salt sticks in their cheap, cottony buns, with the mandatory day-glo relish (nope), diced onion, ketchup and French’s nearby… which is why it’d never occurred to me to waste a good mustard on those things.
Little did I know we’re talking downright gourmet dawgs here. I’d still rather use good mustard on a good brat
Howard Johnson’s used to serve their hot dogs in a New England style bun. They called their hot dogs “frankforts.” And they’d come with a little condiment holder - with a tiny cup of sweet green relish, yellow mustard, and ketchup. That was a treat for me growing up…until I discovered their fried clam strips!
I find this an interesting question because I just indiscriminately (so far as I can tell) range from plain yellow, to fine and grainy Dijon, to Gulden’s spicy, to a wonderfully sweet-ish whole-seed German. (Yes, I have ATM 5 open mustards in the fridge.)
But I’ve never thought about why I grab which one when - maybe just unconsciously one sounds like the ticket for that dog (or brat).
I have a jar of Basque mustard (espelette peppers) that I’m trying to figure out what to put it on, or in.
My parents lived in Annapolis, and they did not think a crab cake should have any filler. If it fell apart, so be it. I was in Norfolk as a kid and my best friend lived on Crab Creek. Mrs. Tazewell would hand us a couple of chunks of fat or chicken skin and a big bucket and say, “Boys, go get dinner.” Best times.
Back to mustard, I like them all, but on a hot dog I 'd choose Mr. Mustard Hot.
I haven’t been to Camden Yards in a very, very long time, but when I did, I went to Boog’s for barbecue/pit beef lol. And beer.
I lived in Annapolis for quite a while. Your parents were right about crab cakes!
Yes. Just enough bread crumbs and egg to make the crab stick together.
I was taught to pick crabs by the ladies working at the fish market on the Annapolis city docks in 1982. I wasnt as fast as they were but i could hold my own. Im slower at it now because of lack of practice, but Im still faster than anyone at the table.
My mother just tossed the crab in mayonnaise and Old Bay, made blobs, sprinkled crushed saltines on them, and fried them in bacon fat. We also loved a pile of crab on a slice of country ham, topped with a pat of butter, and broiled. Mmmmm.
Unfortunately for me, Old Bay ruins everything it touches. I prefer my crab cakes without it.
I loved that market!!! Back in the day, there was nothing like it! Fish, green grocer, artisanal cheese - and right across the street from Mills for whatever wine struck your fancy.
Now I think it’s all plaster crab trinket emporia. The actual stores (drug store, hardware, 5 &10, little grocery) that made it possible to live downtown and not lose your on the street parking space to go shopping have long since vanished!
There was a great seafood restaurant near Ellicott City called the Crab Shanty that made just such a dish. Lots of butter. In a gratin pan. I always ordered it!
JO #2. Seasoning, not Old Bay, is what most of the crab houses use. Or so I’m told . It;s kind of like Old Bay, though. I use it with a very light hand.
Mother just used a dash. Personally, I like tossing in some diced Hatch peppers. Dad used a little Colmans. Not a fan.