RECIPE: Fried Green Tomatoes With Crab & Creole Mustard

Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends. Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards…
Continue reading “RECIPE: Fried Green Tomatoes With Crab & Creole Mustard”