[Sca-cooks] immersion blenders

[XvLoverCrimvX at aol.com]

In a message dated 2/15/02 1:49:19 PM Eastern Standard Time,
olwentheodd at hotmail.com writes:

<<
 Here in Maryland you can find whole parts of crabs floating about in soups
 and sauces, yes, shell and all.  If you add the 'mustard' in the crab to a
 recipe it increases the flavor and richness.
 Olwen >>

What kind of mustard? Dijon, Cajun, Regular, or other types?

Misha