Old Bay seasoning

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

oldrustycars

Senior Cook
Joined
Mar 7, 2009
Messages
160
Location
Naperville, Illinois
I remembered Old Bay seasoning when I was a kid in Maryland. Nigella suggested using it for fried Calamari, I had to look for it. It was well worth it, I suggest everyone keep a can on hand. Just my two cents.
 
Agree completely with you. When Buck and I moved from Maryland 14 years ago, we made certain to have a nice big can of Old Bay in our food boxes. Fortunately for us, it's readily available here in our little old Wal-Mart. It's great for all sorts of things besides Maryland blue crabs.
 
I always have Old Bay on hand. I use it for boiled shrimp, fish, and crab, really any kind of seafood.
 
And in case you can't find it in your local store:

Old Bay Seasoning(Copycat)

Makes 1/2 cup

2 tablespoons bay leaf powder
2 tablespoons celery salt
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons ground ginger
2 teaspoons sweet paprika -- or smoked paprika is even better
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground mace
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon

1. Combine all ingredients in an airtight jar, mix thoroughly.
2. Keep sealed until ready to use.
3. To give as a gift, place in a pretty jar, along with some recipes. This would look nice in a basket, maybe with some measuring spoons, and ingredients for one of the recipes you give. Enjoy!

Description: Traditionally, this seasoning is used for steamed crabs, but is now used for fish, potato salad, potatoes, and other vegetables.

Source: Recipezaar.com Recipe #189447

Note: For "bay leaf powder" just crush up some bay leaves.
 
I always have a can on hand. A friend gave me a shaker of Penzey's version for a hostess gift last summer. It goes with any shellfish and most other kinds of fish as well. Grew up with a can of it in the pantry when I was a kid.
 
I use it on grilled kielbasa

img_834115_0_65f11b3834e6383f6a7decbe01f4fc35.jpg


good stuff to experiment with :chef:
 
I'd have never thought of kielbasa--I'll try that.

I put it in the bread crumbs that I dip the egg washed fish filets for frying after a fishing trip. Bluegills and crappies.
 
Living in LA we use a lot of Tony Chachere's seasoning but for seafood I will mix Tony's with Old Bay.
 
Back
Top Bottom