old bay seasoning

Baked Crab Dip With Old Bay and Ritz Crackers

Unsalted butter,

lump crab meat

cream cheese, softened

Parmesan

mayonnaise

lemon lemon juice

scallion, trimmed and minced,

Old Bay seasoning,

salt

Sliced English cucumbers and other crackers,

Here's how to make Old Bay seasoning! This easy homemade recipe is a substitute for the flavor of this secret blend of spices.

Old Bay Seasoning Substitute

paprika

celery salt

celery seed

dry mustard

black pepper

nutmeg

cinnamon

cayenne

Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.

Cod Cakes

peppercorns

bay leaf

lemon,

cod fillets,

unsalted butter

onion,

garlic,

mayonnaise, homemade

Dijon mustard

eggs

Old Bay seasoning, Lawry’s Seasoned Salt

‘‘sleeve’’ unsalted saltine crackers, crushed, panko bread crumbs

parsley, roughly chopped

neutral oil, like canola

Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.

Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.

In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.

Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.

Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Learn how to make this simply delicious vegan breakfast potato hash. It is full of flavor and made with easy-to-find ingredients you may already have in your fridge and pantry.

Vegan Breakfast Potato Hash (8-Ingredients)

avocado oil

medium (400 grams) Yukon gold potatoes

garlic, finely minced

red bell pepper, diced

sausage

(8 oz.) black beans,

kale,

Salt and pepper,

cilantro

avocado,

Toasted bread

Wash and dice the potatoes into a 1/2&#8243; cubes. Add them into a medium pot and cover them with water. Bring the pot to a boil and cook for 5 minutes. Drain.

In a large cast iron skillet over medium heat, add in 1 tablespoon of oil. Add in the cubed potatoes and spread them out into an even later. Cook for about 4-5 minutes without stirring, or until browned.

Add in the onions garlic, bell peppers, vegan sausage, and old bay, and continue cooking until the potatoes are cooked through, about 8-10 minutes.

Mix in the kale and black beans. Allow it to cook for 2 more minutes or until the kale has softened and the beans have warmed.

Remove from heat and adjust seasonings as needed. Season with salt and pepper to taste.

Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!

Loved this recipe! It was quick and easy to make and had excellent flavor!

Yummy &amp; loved the old bay seasoning, gave it the perfect flavorful mild kick.  Served it with tufu scramble, great fall breakfast!

This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.

Vegetarian Gumbo

(10- okra

Kosher salt and black pepper

unsalted butter oil

all-purpose flour

olive oil

yellow onion, diced

celery ribs, thinly sliced

green bell pepper, diced

garlic cloves,

Creole seasoning,

Old Bay seasoning

tomatoes

vegetable or chicken stock, plus more as needed

red lentils

hot sauce,

liquid smoke (optional)

white rice

Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.

As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)

Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.

Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)

Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

If you’ve had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you’ve probably had Old Bay seasoning. It’s a blend of celery salt, black pepper, crushed red-pepper flakes and paprika, and any member of its fiercely loyal Mid-Atlantic fan base will tell you that it should be present at any proper crab or shrimp boil. In this recipe, you get lots of that seaside flavor without having to source fresh blue crab.

Corn on the Cob With Old Bay and Lemon

corn,

unsalted butter,

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

Meanwhile, in a small bowl, mix together butter, half the lemon zest and 1/4 teaspoon Old Bay seasoning.

Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.

Seafood Boil with Old Bay Sauce

For the Old Bay Sauce:

(4 sticks) butter, melted

lemons

garlic

For the Seafood Boil:

water

bay leaves

(1 stick) butter

snow crab legs

shrimp

crayfish

A Seafood Boil with Old Bay Butter Is the Fastest Way to Feed a Crowd This Summer

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Maryland Crab Cakes with Quick Tartar Sauce

mayonnaise, best quality

Worcestershire sauce

parsley

crab meat (see note below)

panko

Vegetable or canola oil, for cooking

sweet pickle relish

red onion

lemon juice,

Salt and black pepper,

Line a baking sheet with aluminum foil for easy clean-up.

Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.

Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.

Note: The nutritional information does not include the tartar sauce.

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

Salmon Cakes

lemon lemon

1-1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note)

panko bread crumbs, divided

scallions

dill

vegetable oil

Salad greens, tartar sauce

In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.

Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)

Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.

Note: If buying a skin-on salmon fillet, purchase 1-1/3 pounds of fish to yield 1-1/4 pounds of fish after skinning.

Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.

To make a quick tartar sauce: Whisk together 1 cup mayonnaise (best quality such as Hellmann's or Duke's),
1-1/2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, and 1-1/2 tablespoons lemon juice. Add salt and freshly ground black pepper, to taste.

To make a vinaigrette for the salad: Whisk together 1 small minced garlic clove, 1 tablespoon finely chopped shallots, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1-1/2 tablespoons real maple syrup, 2 teaspoons Dijon mustard, 2 tablespoons red wine vinegar, and 6 tablespoons vegetable oil.

Freezer-Friendly Instructions:  The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating. 

Multiple layers of complex flavors have made this iconic American spice blend a household favorite for generations.  Old Bay Seasoning is fabulous as an all-purpose seasoning blend and is sure to win a permanent place at your dinner table!  

Old Bay Seasoning

sweet paprika

ginger

smoked paprika

white pepper

red pepper flakes

mace

cardamom

allspice

cloves

Place all of the ingredients in a coffee or spice grinder or small blender and grind until it&#039;s a smooth powder.  Transfer the spice blend to an airtight jar and store in a dark, cool place.For optimal flavor use within 3 months.Makes about 1/4 cup.

Classic Old Bay Seasoning is easy to make at home. Make a big batch to add some spice to your favorite recipes all year long!

Homemade Old Bay Seasoning

bay leaf or 2 tablespoons bay leaf powder

Whisk all ingredients in a bowl to combine.

Transfer to an airtight container and store at room temperature for up to 3 months.

Simmered in beer and Old Bay, these Maryland-style peel n’ eat boiled shrimp are easy to make and fun to eat.

Peel-and-Eat Boiled Shrimp with Cocktail Sauce

beer

ketchup

horseradish (see note)

lemon juice

cayenne pepper

Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter. Serve hot or cold with cocktail sauce.

In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.

Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.

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.

Got a recipe calling for Old Bay? Make homemade Old Bay Seasoning mix using the spices in your pantry! This will give you control over the saltiness.

dry mustard, (sifted)

bay leaf powder bay leaves

kosher salt

Place the spices in a small bowl and whisk to combine.

Store in an airtight container in your spice cabinet. Spices don't technically expire, but their flavors will diminish over time.

Old Bay kicks up the flavor of this classic shrimp salad. Pile it onto a croissant, scoop it over lettuce, or serve it with crackers.

Old Bay Shrimp Salad

white wine vinegar

celery

Fill a large bowl with ice and cold water and set next to the sink.

Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1&frac12; minutes (the water needn't return to a boil). 

Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.

Top 22 old bay seasoning recipes from across the web

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Top 22 old bay seasoning recipes from across the web

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

Top Tags

Baked Crab Dip With Old Bay and Rit...

Old Bay Seasoning Substitute

Cod Cakes

Vegan Breakfast Potato Hash (8-Ingr...

Vegetarian Gumbo

Corn on the Cob With Old Bay and Le...

Seafood Boil with Old Bay Sauce

Maryland Crab Cakes with Quick Tart...

Salmon Cakes

Old Bay Seasoning

Homemade Old Bay Seasoning

Peel-and-Eat Boiled Shrimp with Coc...

Gnocchi alla OLD BAY® Vodka

Homemade Old Bay Seasoning

Old Bay Shrimp Salad

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Oven Roasted Shrimp

Crab Soup

Maryland Crab Cakes with Quick Tart...

Maryland Crab Cakes with Quick Tart...

Maryland Crab Cakes with Quick Tart...

Maryland Crab Cakes with Quick Tart...

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