Salmon Croquettes
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
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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

Salmon Croquettes

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 »
"Maryland

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 »
"Steamed

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 »
"Maryland

Maryland Crab Soup

Eddie’s Market in Baltimore, Maryland, shared this recipe with us; it’s a great way to use up the corn and steamed crab left over from a crab feast. Get the recipe for Maryland Crab Soup »
"Cajun

Crawfish Boil

The crawfish in this Cajun seafood boil is seasoned with both Old Bay and Creole seasoning. Get the recipe for Crawfish Boil »
"Cream

Cream of Crab Soup

Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. Get the recipe for Cream of Crab Soup »
"Gratinéed

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) »
"Lamb

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 »
"Smokestack's

Smokestack’s Chicken Wings

These crisp-charred chicken wings are bathed in a spiced butter sauce.
"Crab

Crab and Shrimp Quiche

Sweet shrimp and crabmeat elevate cheese-filled quiche in this recipe from Long Island, New York’s Modern Snack Bar. Get the recipe for Crab and Shrimp Quiche »
"Hot

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 »
"Crab

Crab Cakes with Chipotle Aïoli and Pineapple Salsa

Crab Cakes with Chipotle Aïoli and Pineapple Salsa
"Old

Old Bay Bloody Mary

Old Bay gives this Bloody Mary an extra savory kick. Get the recipe for Old Bay Bloody Mary »

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