Great on seafood, but also everything else.
If you’ve had good seafood, then you’ve probably had Old Bay — we don’t make the rules, that’s just how things are. Although the spice blend hails from Maryland, Old Bay is beloved in the Mid-Atlantic, the South, and throughout parts of New England and the Gulf Coast. It’s still kicking after 80 years in business, and its potential goes way beyond seasoning boiled shrimp.
Need some inspiration to add a little more Old Bay to your life? Here are a few ides:
Spice up a bloody mary.
Sprinkle it on top of dinner rolls before sticking them in the oven.
Add a pinch to some melon slices.
Toss it into fresh popcorn.
Add some zing to your crab boil.
Make Old Bay hollandaise for your benedict.
Sprinkle it on freshly baked crinkle fries.
Add some pep to your potatoes - roasted, mashed, baked, you name it.
Mix it into boiled peanut hummus.
Stir it into cream cheese and make spiced-up cucumber sandwiches.
Use it anywhere you’d use plain pakrika, like deviled eggs.
If you’re baking chicken wings, sprinkle some on before putting them in the oven.
Serve it with grilled corn cobs.
Stir it into melted butter and brush over… anything.
Give hash or scrambled eggs a little more complexity.
Combine it with oil and lemon juice for a marinade.
Mix it into ground beef for burgers, tacos, or lasagna.
Substitute it for garlic powder in homemade cheesy bread.
Take roasted veggies to another level with a dash.
Rub it all over acorn squash before roasting.
Shake a few dashes into a bag of plain chips for knockoff Utz Crab Chips.
Sprinkle it on plain avocado slices or toast.
Give saltine crackers a spicy twist.
Add some extra flavor to red beans and rice.
Mix it into goat cheese for a fancy spread.
Use it to season homemade tortilla or pita chips.