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Old Bay Seasoning

By Todd Wilbur

Score: 3.67. Votes: 3
In stock (9854 items available)
  • $0.79

With spice grinder in hand, Gustav Brunn traveled to America from Germany, and settled down in Baltimore on the Chesapeake Bay, where steamed crabs are a staple. Gustav began grinding. In 1939, after trying many different combinations, Gustav found just the right mix for a top secret blend of spices that would be the most-used seasoning on steamed crabs, shrimp, lobster, and other tasty seafood dishes for generations to come. But McCormick & Co., which purchased Old Bay in 1990, insists that the celery salt based blend is not just for seafood. You can also use the seasoning on chicken, French fries, popcorn, baked potatoes, deviled eggs, hamburgers, and even pizza.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1 tablespoon celery salt
  • 1/4 teaspoon paprika
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Score: 3.67. Votes: 3
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Robbie Babin
Dec 29, 2011, 23:00

This recipe needs more work. How could you forget the ground bay leaves, it's marked on every can of old bay seasoning.

Bob Dean
Sep 6, 2008, 22:00

Great addition to the spice cabinet... and to Gary, if you DOUBLE the recipe, you can then increase the "pinches" to 1/8 teaspoon each and come out with a spot-on clone. I personally wouldn't try to more than double the recipe as some of the ingredients really take on a more overpowering essence as you increase the quantity. Maybe one day before we go to the moon, someone will develop a program that will allow you to increase the serving size while taking into account the power and essence of each ingredient!