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My First Tin of Old Bay: What should I make??

fiftyfootgirl Jan 4, 2007 10:37 PM

A friend gave me a recipe for a savory nut mix using Old Bay spice, and now I'm hooked! I have a full tin of the stuff and I want to put it on absolutely everything. Someone point me in the right direction before I end up with an Old Bay ice cream sundae...!

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  1. frankiii RE: fiftyfootgirl Jan 4, 2007 10:42 PM

    It is, of course, a must for crab cakes. Many folks on the east coast swear by it as an addition to various seafood and egg dishes.

    I guess the Southern alternative is Tony's so if you are familiar with that you could consider using it in a similar fashion.

    1. b
      BangorDin RE: fiftyfootgirl Jan 4, 2007 11:07 PM

      Here's the Old Bay website:
      probably a good place to start!

      1 Reply
      1. re: BangorDin
        Joebob RE: BangorDin Feb 25, 2014 10:56 PM

        Not any more.

      2. f
        fiftyfootgirl RE: fiftyfootgirl Jan 4, 2007 11:14 PM

        Ok, I get it. Anyone got anything original? creative? fun? homespun? If not, I'm just going to start making bloody marys.

        1. basicfoodgroupie RE: fiftyfootgirl Jan 4, 2007 11:20 PM

          Crab cakes and Bloody Marys !!!

          Also, if you like Old Bay, I think you may love Blue Crab Bay Co.'s Seafood Seasoning. Blue Crab Bay is a small specialty food company on the Eastern Shore of Virginia, and has many Chesapeake Bay-related items, including the Seafood Seasoning, which is kin to Old Bay but made in smaller batches and has a more refined flavor, IMHO.

          Blue Crab Bay Co. can be found at ... http://www.bluecrabbay.com

          Regardless, enjoy the flavors of my home region!

          Patrick C=:-
          )Your Basic Food Groupie

          1 Reply
          1. re: basicfoodgroupie
            Indy 67 RE: basicfoodgroupie Feb 8, 2014 04:54 PM

            Just a personal thought about old Blue Crab Bay Co's Crab House Nuts. The company uses liberal amounts of their Seafood Seasoning and I found the taste overwhelming. I bought an equal amount of salted nuts and tossed them together. Tossing is key. You don't want to combine too gently otherwise the seafood seasoning won't rub off onto the plain nuts. (I once put all the nuts into a large jar and shook it vigorously.)

            Even if the salted nuts don't quite achieve the level of spice of the Crab House nuts, the variety is nice and the slight "dilution" improved my overall enjoyment.

          2. mimilulu RE: fiftyfootgirl Jan 4, 2007 11:20 PM

            Sprinkle it on edamame... something we learned at a local restaurant. It's yummy!

            1. f
              fiftyfootgirl RE: fiftyfootgirl Jan 4, 2007 11:22 PM

              thanks Patrick and Mimilulu! :-)

              1. b
                BellaDonna RE: fiftyfootgirl Jan 4, 2007 11:23 PM

                Steamed shrimp

                1. r
                  rockycat RE: fiftyfootgirl Jan 4, 2007 11:35 PM

                  Necessary for steamed shrimp.
                  Tastes great mixed into hamburgers, too.

                  1. c
                    CDouglas RE: fiftyfootgirl Jan 4, 2007 11:45 PM

                    Use it to steam blue crabs and in shrimp and crawdad boils. Make seasoned butter with it. Sprinkle it on sweet corn and celery and popcorn and Chex mix and roasted pumpkin seeds. Use it in Maryland crab soup (tomato based iteration). It is great sprinkled on boardwalk style fries. Add it to your coating of choice when making fried chicken. Great with roasted potatoes, sprinkled on the tomato in your BLT, dashed into chicken/tuna salad, added to cocktail sauce...

                    Ok, I'll stop now.

                    1. Betty RE: fiftyfootgirl Jan 4, 2007 11:48 PM

                      I use it in deviled eggs

                      1 Reply
                      1. re: Betty
                        WNYamateur RE: Betty Feb 26, 2014 06:47 AM

                        OMG that sounds good!

                      2. coffeesnob RE: fiftyfootgirl Jan 4, 2007 11:55 PM

                        My husband loves to grill steak using Old Bay as a dry rub....yum! We put it on everything - we actually live in Maryland and vacation on the Eastern shore.

                        1. j
                          JennyHunter RE: fiftyfootgirl Jan 4, 2007 11:56 PM

                          We put it on popcorn instead of salt. And I use it in an shrimp salad with mayo, lemon juice, and celery as the other main ingredients. But try the popcorn tonight while you watch grey's anatomy! I think I will have to make some too!

                          1. jenniebnyc RE: fiftyfootgirl Jan 5, 2007 12:19 AM

                            Dusted on FRENCH FRIES (we like to dip the fries in cocktail sauce)

                            While you are at it make a lobster roll and sprinkle some in that too!

                            1. s
                              sweetpotater RE: fiftyfootgirl Jan 5, 2007 12:57 AM

                              Maryland crab soup. There are many different recipes out there but at heart it's a basic tomato-based vegetable soup with crabmeat and Old Bay. You can go either way, from scratch or thrown together from cans of vegetables. Mmmm, I love any version I can get - which here in Baltimore, of course, is many.

                              1. k
                                KRS RE: fiftyfootgirl Jan 5, 2007 01:10 AM

                                Get medium-large, very fresh shrimp in the shell. With a thin, curved, serrated vegetable knife, slit them down the back and remove the vein. Leave the shells on -- they multiply the flavor.

                                Make a pot of rice -- put 1 cup of well-rinsed white rice in a heavy-bottomed pot with 1 tablespoon of butter and saute, stirring, for a couple of minutes. Add a teaspoon or two of Old Bay and 1-1/2 cups of cold water, heat to a boil, reduce the heat, cover and simmer 19 minutes.

                                In a large nonstick skillet, heat 1/4" of white wine with just a little Old Bay (1/2 tsp. or even less). When it boils, toss in the shrimp and cook without stirring until their tops start to turn opaque around the edges -- 1 to 1-1/2 minutes.

                                Turn the shrimp over (small tongs work best) and cook 30 seconds.

                                Plate the shrimp and rice, add a few drops (literally -- no more) of lemon juice.

                                Reduce the sauce lightly and pour it around the shrimp.

                                Peel and eat the shrimp. Don't use cocktail sauce or anything else. It overwhelms the subtle flavor of the shrimp.

                                1 Reply
                                1. re: KRS
                                  jenniebnyc RE: KRS Jan 5, 2007 01:18 AM

                                  sounds like a yummy and easy recipe. thanks for sharing

                                2. g
                                  gudpal RE: fiftyfootgirl Jan 5, 2007 02:18 AM

                                  fiftyfootgirl: care to share the "recipe for a savory nut mix using Old Bay" you mention? I have a tin of the stuff and would love to try something like this. Thanks in advance.

                                  1. f
                                    fiftyfootgirl RE: fiftyfootgirl Jan 5, 2007 02:20 AM

                                    Ok, this place rocks. I went out to dinner for 2 hours, came back and have enough awesome Old Bay ideas to keep me going until barbecue season. THANKS, GUYS! I can't wait to try these! Will start with the popcorn... Mmmm....

                                    1. f
                                      fiftyfootgirl RE: fiftyfootgirl Jan 5, 2007 02:30 AM

                                      Ooh, I'd be delighted. A word of warning, however: it is ADDICTIVE. But makes a great gift, so you don't have to keep it around the house.

                                      Here goes:

                                      2 tbsp butter, melted; 3 teaspoons Old Bay; 2 tbsp worcestershire sauce; 1/2 teaspoon garlic powder (or a minced clove of garlic); 1/4 - 1/2 teaspoon of hot sauce of your choice; 4 cups nuts (we did a melange, but BY FAR pecans are the best. They are buttery and delicious).

                                      Preheat oven to 300, melt butter, stir in all ingredients except nuts. Then stir in nuts, coating them. Spread out on a cookie sheet, bake 30 minutes (stir at least once). Allow to cool thoroughly before serving.


                                      1 Reply
                                      1. re: fiftyfootgirl
                                        gudpal RE: fiftyfootgirl Jan 5, 2007 02:44 AM


                                      2. h
                                        Hammie RE: fiftyfootgirl Jan 5, 2007 02:54 AM

                                        probably one of the best appetizers is shrimp cocktail, you will always see frozen farm raised shimp on sale at the supermarket. Last week Giant had the 35-41 count on sale for $9.00 for a 2 lb bag. Just thaw the shrimp and follow the recipe for steaming shrimp on the Old Bay tin. Don't overcook as shrimp will get done in about 5 minutes or so. Run the shrimp under cold water to stop cooking, don't let them sit in a pool of water as they will get waterlogged and taste aweful. Peel, chill, arrange on a platter with lettuce, lemon wedges and cocktail sauce.

                                        1. m
                                          MRZ12345 RE: fiftyfootgirl Feb 8, 2014 01:59 PM

                                          recp. for steak & other meat dish's

                                          1. d
                                            drgreg RE: fiftyfootgirl Feb 8, 2014 02:25 PM

                                            Sprinkle onto buttered corn on the cob.

                                            Or use it to make this: http://www.chow.com/recipes/30486-fro...

                                            1. team_cake RE: fiftyfootgirl Feb 8, 2014 04:18 PM

                                              I put it in tuna salad, egg salad, and my salmon-noodle casserole.

                                              1. porker RE: fiftyfootgirl Feb 8, 2014 04:57 PM

                                                I hope the OP used up her first tin by now.
                                                I'm just sayin...

                                                1. Atomic76 RE: fiftyfootgirl Feb 8, 2014 06:18 PM

                                                  If you are making buffalo wings at home, a nice change of pace from the usual Red Hot & Butter sauce, is to add some Old Bay along with some Lemon Juice to the Red Hot/Butter mixture. Adds some extra tang and a nice depth of flavor.

                                                  2 Replies
                                                  1. re: Atomic76
                                                    truman RE: Atomic76 Feb 26, 2014 09:31 AM

                                                    We made these Old Bay wings for our Super Bowl party this year - they were even better than the traditional ones.

                                                    1. re: truman
                                                      MonMauler RE: truman Feb 26, 2014 12:08 PM

                                                      Ha, I did the same thing, used the same recipe. Everybody raved.

                                                  2. r
                                                    Raffles RE: fiftyfootgirl Feb 26, 2014 06:32 AM

                                                    Roasted chicken, dry rub/dusting, either whole or pieces.

                                                    1. m
                                                      mariab RE: fiftyfootgirl Feb 26, 2014 12:15 PM

                                                      It's great in cole slaw. Also really good in hot crab dip - both in it and sprinkled on top with shredded cheddar before heating. And delicious sprinkled on buttered popcorn and corn on the cob.

                                                      1. waver RE: fiftyfootgirl Mar 1, 2014 10:55 AM

                                                        Roasted chickpeas, family ate these in 10 minutes (I used pancetta instead of the bacon):


                                                        1. h
                                                          Hammie RE: fiftyfootgirl Apr 8, 2014 07:19 AM

                                                          Don't make crab fries or Pete of Chickie's may sue you.

                                                          1. t
                                                            thingmaker RE: fiftyfootgirl Apr 8, 2014 07:47 AM

                                                            I love Old Bay! There are good suggestions here.

                                                            It's good on scrambled eggs too. When I make salmon or crab cakes I sprinkle OB into garlicky, lemony aioli. It takes it to a whole different level.

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