I am going to make some swedish meatball sauce. It calls for dijon mustard as one of the ingredients. If I sub mustard powder or a different grainy mustard I have on hand, would it ruin the sauce? If so, what could I use?
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.