old bay

This creamy New England–style chowder is deeply flavored yet light and definitely not gloppy.

Seafood Chowder

onion,

celery stalk, finely chopped

Tbsp. Old Bay seasoning

tsp. black pepper,

dry sherry

clam juice, divided

stock

lb. potatoes (any kind), peeled,cut into ½" pieces

fish

lobster meat,

Tbsp. all-purpose flour

half-and-half

What sets this New England–style chowder apart from all the rest? It’s deeply flavored yet light and decidedly not gloppy. This recipe is from Larsen’s Fish Market, a tiny little seafood shack in the tiny little fishing village of Menemsha, Martha’s Vineyard.

Bon Appétit

Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.

While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.

Stir half-and-half mixture into chowder ; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. 

Fried Fish Sandwiches with Cucumbers and Tartar Sauce

mayonnaise

lemon zest

lemon juice

Tbsp. sweet relish

Tbsp. chopped drained capers

Dijon mustard

garlic clove, finely grated

Kosher salt

baking powder

cayenne pepper

all-purpose flour, divided

cornstarch, divided

Vegetable oil (for frying; about 6 cups)

5–6 mini seedless or Persian cucumbers (our favorite!)

rice vinegar

potato rolls

Tbsp. unsalted butter, melted

egg,

beer

4-oz. pieces skinless, boneless firm whitefish fillets (¾"–1" thick)

dill

Lettuce leaves (for serving)

deep-fry thermometer

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. For the best results for this fish sandwich recipe, use hake, pollock, or cod.

Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.

Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.

Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°.

Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.

Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.

Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.

Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.

Do Ahead: Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

Potato Salad with Chips Recipe - Bon Appétit

Potato Salad with Old Bay and Potato Chips

waxy potatoes, scrubbed, halved

olive oil,

red onion, thinly sliced

apple cider vinegar

mustard

Old Bay seasoning

(or more) coarsely ground black pepper

kettle-cooked potato chips

parsley

chives

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry out; let cool.

Meanwhile, heat ¼ cup oil in a medium skillet over medium-high. Add onion; season with salt. Cook, stirring occasionally, until soft, about 5 minutes.

Transfer onion to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne. Add potatoes, potato chips, parsley, and chives to vinaigrette and toss to combine. Taste and season with salt and black pepper if needed; drizzle with more oil.

Do Ahead: Vinaigrette can be made 3 days ahead; cover and chill.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

The Shouldn’t-Be-This-Easy Seafood Boil

vegetable oil

3" piece of ginger, peeled, finely grated

garlic cloves, finely grated

yellow miso

Tbsp. unseasoned rice vinegar

mirin

soy sauce

kosher salt

unsalted butter

baby sweet potatoes, sliced ¾" thick

mussels

corn,

scallions,

green beans,

lb. shell-on extra-large shrimp

Lime wedges (for serving)

While I love a come-one, come-all, once-a-year extravaganza featuring a comically oversized pot and bushels of sea creatures, an intimate, Dutch-oven scaled affair is a lot more manageable—and can happen a lot more often. You can pull off this seafood boil on a weeknight, packed with any quick-cooking veg you’ve got—think snow peas, broccolini, carrots, and favas. Serve with white rice for sopping up that delicious jus. —Lauren Schaefer, Kitty’s Market, Hudson, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

Heat oil in a heavy pot over medium. Cook ginger and garlic, stirring often, until slightly golden, about 1 minute. Quickly whisk in miso, then gradually add vinegar, mirin, soy sauce, salt, and 3 cups water, whisking until no lumps remain and increasing heat if needed to maintain a simmer. Whisk in butter and 2 tsp. shichimi togarashi. As soon as butter is melted, reduce heat as needed to maintain a simmer. Add sweet potatoes, cover pot, and cook, until potatoes are just tender, 8–10 minutes. Using a slotted spoon, transfer sweet potatoes to a large platter or rimmed baking sheet.

Add mussels to pot, cover, and cook until opened, 1–2 minutes. Using slotted spoon, transfer to platter with sweet potatoes, discarding any mussels that don’t open.

Add corn, white and pale green scallion parts, green beans, and shrimp to pot, cover, and cook until shrimp are bright pink and corn and green beans are tender, about 4 minutes. Using slotted spoon, transfer to platter and top with dark scallion greens. Serve boil with lime wedges.

These oven roasted peppers and crispy potatoes are the ultimate in spicy summer food. This is an easy side dish that&#39;s perfect for any barbecue, summer meal or quick and veggie-filled snack. Plus this way you can roast your shishitos without smoking up your apartment? Win-win? Win-win.

Old Bay Shishito Peppers & Potatoes

shishito peppers (whole)

russet potato

tsp Old Bay seasoning

olive oil

salt & pepper

Preheat your oven to 425F.

Dice your potato, and bring a large pot of water to a rolling boil. Heavily salt the water and add in the diced potato. Boil for about 7-8 minutes or until fork tender.

Drain the potatoes and spread them out evenly on a parchment lined baking sheet. Toss in 1 tbsp of the olive oil, the Old Bay seasoning and add salt and pepper to taste.

Roast the potato at 425F for 15 minutes.

While the potato is roasting, toss the shishito peppers in a bowl with the remaining olive oil, salt and pepper.

After the potatoes have roasted for 15 minutes, take them out of the oven and give them a good toss in the roasting pan. Move the potatoes to the edges so that there is an open space in the middle. Spread the shishito peppers out evenly in the middle of the pan, and try to have them each touching the pan&#39;s surface.

Put the potatoes and shishitos back in the oven for 10-11 minutes, or until the shishitos have blistered, puffed up and collapsed.

Remove the pan from the oven and toss the vegetables together so that they are all coated in the Old Bay mixture. Move to a bowl and serve!

A quick and easy seafood salad recipe that's always a hit! Use crab, shrimp or lobster to make it your own.

Seafood Salad

imitation crab

celery,

Salt

Ready in 20-minutes, these soft, pillowy potato gnocchi are the perfect vessel for a rich, vodka tomato sauce spiked with the iconic flavor of OLD BAY&reg; Vodka.

Gnocchi alla OLD BAY® Vodka

butter

garlic very finely chopped or grated

tomato paste

OLD BAY® Vodka

heavy cream

tsps old bay seasoning

(16 oz) potato gnocchi

bread

step 1

Cook gnocchi as directed on package, reserving 1/4 cup pasta water. Set aside.

step 2

Melt butter in large deep saucepan on medium-high heat. Add garlic; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute until deep, dark red in color. Stir in OLD BAY® Vodka until blended. Whisk in heavy cream. Bring to simmer; cook and stir until smooth and slightly thickened, about 2 to 3 minutes. Stir in OLD BAY® Seasoning and reserved pasta water until well blended. Remove from heat.

step 3

Stir in gnocchi, tossing to coat well with sauce. Serve with crusty bread for dipping.Test Kitchen Tips: •Add 1/2 pound cooked shrimp to transform this recipe into an easy main dish. •Not feeling gnocchi? Swap in penne or your favorite short pasta.

Seasoned Old Bay Oyster Crackers —buttery oyster crackers coated in a savory Old Bay seasoning blend. Great for an added crunch to soups, salads, and snack mixes.

Seasoned Old Bay Oyster Crackers

oyster crackers

tbsp salted butter (melted)

tbsp Old Bay seasoning

Worcestershire sauce

mustard powder

tsp kosher salt

Preheat oven to 250 degrees. Place the oyster crackers in a bowl and set aside. In a separate bowl, whisk together the butter and remaining ingredients. Pour the liquid over the crackers and toss.

Spread the cracker evenly on a baking sheet. and bake for 10 minutes. Stir to flip them and bake another 5 minutes. Check to be sure they aren&#039;t browning too quickly. Remove them from the oven and allow them to cool.

You may serve them after cooling for 10 minutes or so. Store them in a ziplock bag in the fridge.

A Quick and delicious way to cook salmon. Tender, flaky, and flavorful!

Old Bay Salmon

1-1.5 lbs salmon filet (or substitute with 4, 6 ounces salmon filets)

butter (melted)

lemon

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Using paper towels, pat salmon filet dry and lay skin side down on baking sheet. When I pat dry, I like to feel around a check for any bones that may have been missed.

Using a basting brush, brush the melted butter on the salmon making sure  to cover the whole filet evenly.

Coat the salmon evenly with 1 tablespoon of Old Bay seasoning.

Place the lemon slices in the baking sheet around the salmon filet.

Place in the oven and bake for approximately 10-12 minutes, until the salmon reaches an internal temperature of 145° F.

Serve warm and enjoy!

Literally perfect, works for fillets of any size!

Easy and delicious.  I baked it in my air fryer under the seafood setting and it was perfect.

This recipe is by far the most fool proof fish recipe we’ve ever made! Unlike most baked fish recipes that either lack flavor or come out dry, this recipe is delicious and comes out perfectly literally every time. Slam dunk, thanks!!!

Delicious!! I've made this several times now and it comes out perfect every time- the whole family loves it

Top 9 old bay recipes from across the web

The most viewed old bay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Seafood Chowder

Fried Fish Sandwiches with Cucumber...

Potato Salad with Old Bay and Potat...

The Shouldn’t-Be-This-Easy Seafood ...

Old Bay Shishito Peppers & Potatoes

Seafood Salad

Gnocchi alla OLD BAY® Vodka

Seasoned Old Bay Oyster Crackers

Old Bay Salmon

Top 9 old bay recipes from across the web

The most viewed old bay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seafood Chowder

Fried Fish Sandwiches with Cucumber...

Potato Salad with Old Bay and Potat...

The Shouldn’t-Be-This-Easy Seafood ...

Old Bay Shishito Peppers & Potatoes

Seafood Salad

Gnocchi alla OLD BAY® Vodka

Seasoned Old Bay Oyster Crackers

Old Bay Salmon

The most viewed old bay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine