Tuesday, November 11, 2014


Old Bay Seasoning was named after the Old Bay Line, a passenger ship, which operated in the Chesapeake Bay area in the early 1900s.  Developed and produced by a German immigrant, Gustav Brunn, it was originally used as a crab seasoning.  Today, however, it is used on a wide variety of items in addition to seafood including French fries, baked potatoes, deviled eggs, fried chicken, scrambled eggs, soups and stews to mention just a few.  The recipe is actually a secret, but this blend is quite close!
1Tbs ground bay leaves
1Tbs celery seed
1Tbs dry mustard
1Tbs black pepper
1tsp ground cloves
1tsp ground ginger
1tsp cinnamon
1tsp paprika
1tsp cayenne pepper
1/2tsp ground mace
1/2tsp ground cardamom
            Combine all ingredients: store in an airtight container. Best if used within 6 months.
Great with seafood but it's also good to season the flour for fried chicken, and on French fries!
Here are a couple recipes, but you can find more at Old Bay:
1lb lump crabmeat
1 c bread crumbs
1/3 c minced fresh parsley
1tsp Old Bay Seasoning
1/4tsp baking powder
1 beaten egg
1/3 c mayonnaise
1Tbs horseradish
1-2tsp lemon zest
1Tbs lemon juice
            Combine dry ingredients, then combine wet ingredients except for crabmeat and add to the dry.  Gently fold in the crab and shape into patties.  Sauté cakes 2-3 minutes on each side in oil until golden brown.
2Tbs melted butter
2Tbs Worcestershire sauce
2tsp Old Bay Seasoning
1/2tsp garlic powder
1/4tsp cayenne pepper
2 c nuts (pecans, almond, walnuts or a mixture)
            Combine butter, sauce and seasonings then add the nuts to coat.  Spread out evenly on a baking sheet and bake at 300 degrees for 30 minutes, stirring often.  Cool and store in an airtight container.
"So whether you eat or drink, or whatever you do,
do it all for the glory of God"I Corinthians 10:31

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