the beaver brand extra hot horseradish is great with large caliber dogs especially. pastrami too.
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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!!
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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.
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Very little picked crabmeat comes from Maryland anymore. Less than 2%. Its mostly is imported from Asia.
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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.
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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,
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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 
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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!
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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.
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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.
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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!
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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.
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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.
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Unfortunately for me, Old Bay ruins everything it touches. I prefer my crab cakes without it.
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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!
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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!
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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.
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Mother just used a dash. Personally, I like tossing in some diced Hatch peppers. Dad used a little Colmans. Not a fan.
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