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This bold flavor was born in Baltimore in 1939 and quickly became the go-to spice for all things seafood along the Chesapeake – earning a seat at every crab feast and family celebration. Decades later, Old Bay is still produced to its exacting standards in Maryland, and family gatherings still center around the iconic yellow tin can. What’s changed? The seasoning has infiltrated kitchens beyond the mid-Atlantic, and recipes far outside its original seafood comfort zone thanks to flavor fanatics and Old Bay ambassadors alike.
Celery salt (salt, celery seed), spices (including mustard, red pepper, black pepper, bay [laurel] leaves, cloves, allspice (pimento), ginger mace, cardamom, cinnamon), and paprika.
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Oh, Hon... I put this on everything! Veggies, popcorn, and crabs!! Especially crabs!Published 4 days ago by HellsKitchen Reader
Not as ton needed to be said here. If you have tried Old Bay, then you know what I mean.
Grew up on Maryland's Eastern Shore, and learned how to shuck oysters, steam... Read more
This item is very nice to have in the kitchen for all your seafood dishes. I know there's a lower sodium one available, but I find this one to be ok. It's not that salty. Read morePublished 1 month ago by scopin4u2
Old fashioned seasons with new applications beyond seafoodPublished 2 months ago by Lee Skandalaris