These croquettes from Atlanta's Watershed are all meat with minimal breading. It's important to chill them thoroughly—ideally overnight—so they hold together in the hot skillet. Get the recipe for Salmon Croquettes »
. Matt Taylor-Gross
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.
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 »
The crawfish in this Cajun seafood boil is seasoned with both Old Bay and Creole seasoning. Get the recipe for Crawfish Boil »
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) »