Funny you should mention mustard. I think the best crabcakes are the ones you make at home after steaming your own crabs. The meat is seasoned the way you like it. I do add a little dijon and dried mustard to mine, as well as a little horseradish. Doesnt take away from the taste of the crab, but enhances it.Jerry's is good if you like bland crab cakes. No filler or anything like that, but if you enjoy mustard and some "zing" to your cakes, you won't like them, imo.
The crab cakes at Heritage 485 a few minutes north are about the same as Jerrys, with a touch of mustard added.
It's hard for me to eat crab cakes at a restaurant. Mainly because I like mine pan fried in butter with cayenne pepper and mustard. No one makes them like that (how can you in a restaurant without taking forever?), so what you typically get with a "good" crab cake at a restaurant is broiled lump with limited fillers. Not to mention everyone's different beliefs on how a crab cake should be cooked.