13 Recipes That Make the Most of Old Bay Seasoning

This iconic Maryland blend of herbs and spices is great on so much more than crab

When Gustav Brunn arrived in Baltimore in 1938, he brought one important thing with him: a spice grinder. He used this to make "Delicious Brand Shrimp and Crab Seasoning," but later decided to shorten it and ended up with Old Bay, named after a steamship route on the Chesapeake Bay.

The spice blend became a Maryland staple best known as a seasoning for Maryland crabs, but this complex mix can go with just about anything. Sprinkle it on any steamed or roasted vegetable, throw it in some guacamole or dip, put it in ice cream, add a dash to your popcorn, or use it in any of the 13 recipes below.

Salmon Croquettes
Salmon Croquettes
These croquettes are all fish, with minimal breading. Get the recipe for Salmon Croquettes »Matt Taylor-Gross
Maryland Crab Hot Dog
Maryland Crab Hot Dog
Buttery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog »Farideh Sadeghin
Steamed Blue Crabs
Steamed Blue Crabs
Well-seasoned crabs steamed with beer and vinegar are an East Coast summer classic. Old Bay seasoning gives these crabs a spicier flavor. Get the recipe for Steamed Blue Crabs »Landon Nordeman
Maryland Crab Soup
Maryland Crab Soup
This soup is a great way to use up the corn and steamed crab left over from a crab feast. Get the recipe for Maryland Crab Soup »Matt Taylor-Gross
Cajun Seafood Boil
Crawfish Boil
The crawfish in this Cajun seafood boil is seasoned with both Old Bay and Creole seasoning. Get the recipe for Crawfish Boil »Todd Coleman
Cream of Crab Soup
Cream of Crab Soup
Jumbo lump crabmeat stars in an impossibly rich, creamy soup. Get the recipe for Cream of Crab Soup »Helen Rosner
Gratinéed Scallops (Coquilles St-Jacques)
Gratinéed Scallops (Coquilles St-Jacques)
Although coquilles St-Jacques simply means "scallops" in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine, placed atop a puree of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratineed under a broiler. Get the recipe for Gratinéed Scallops (Coquilles St-Jacques) »Todd Coleman
Lamb Shanks in Red Wine with Creamy Eggplant
Lamb Shanks in Red Wine with Creamy Eggplant
A creamy eggplant purée enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »Christina Holmes | Food Styling: Eugene Jho
Smokestack's Chicken Wings
Smokestack's Chicken Wings
These crisp-charred chicken wings are bathed in a spiced butter sauce. Get the recipe for Smokestack's Chicken Wings »Todd Coleman
Crab and Shrimp Quiche
Crab and Shrimp Quiche
Sweet shrimp and crabmeat elevate cheese-filled quiche in this recipe. Get the recipe for Crab and Shrimp Quiche »Landon Nordeman
Hot Crab Dip with Pita Chips
Hot Crab Dip with Pita Chips
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. Get the recipe for Hot Crab Dip with Pita Chips »Anna Stockwell
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon. Get the recipe for Crab Cakes with Chipotle Aïoli and Pineapple Salsa »Andrew Ingalls
Old Bay Bloody Mary
Old Bay Bloody Mary
Old Bay gives this Bloody Mary an extra savory kick. Get the recipe for Old Bay Bloody Mary »Michael Kraus