That looks mighty good.
Now I need to go get some soft crabs and give it a whirl.
"CraigC Soft crab po' boy" here I come.
I do have a few questions. Creole Mustard?
Is there a certain brand to use? I need to check the store next time I go and see what they have.
I found many recipes for it and all are different.
Some say 3 weeks to develop the flavor. I'm hungry now.
Do you have a recipe?
Is there a thread here? I looked but my search abilities aren't so hot.
Do we need to start thread on Creole mustard?
One thing Wiki says about it is " It is also the key ingredient found in New Orleans
-style or Creole-style remoulade
sauce." and with the many,many,many types of mustard out there I kinda want to get what matches your ingredient.
Am I over thinking this?
Oh well enough babble.