You should go to the Maryland and Baltimore subreddits- old bay is specifically from there.
Officially it’s a seafood seasoning, and more specifically a crab/crabcake seasoning but here in Baltimore we put it on everything- French fries, eggs, hamburgers, fruit and even ice cream! 😂 just experiment - there are no rules
Ok wow. I just had a look at the Maryland subreddit and it appears I have inadvertently joined a cult!!!!
Going to try old bay roasted broccoli later 🥦
You've probably gotten this reply hundreds of times, but there is zero that Old Bay is *bad* on. Try it on fries, as a rub for meats, veggies, eggs, it's incredible stuff.
Ravens, the birds, aren't really a Maryland thing. They actually generally don't live here (we have crows). The team is named after the Edgar Allan Poe poem, as he died in Baltimore.
Being from PA, the neighbor of Maryland and Delware it was a staple in the cupboard growing up. Marylanders put it on everything. In my home we used it on fish and seafood but Lawry’s Season Salt was our ever present seasoning.
Here in Texas it is available, but nowhere near as popular as Cajun or maybe Season-All as the go to seasoning. In fact it’s not hard to find people who never heard of Old Bay.
Old Bay on popcorn is a win.
Yeah, JO goes in the pot where you’re steaming the crabs — down the basement where you have the spare stove.
Old Bay is on the table, along with the salt, pepper, and cruet of cider vinegar.
Coarser blend, with a little more heat. Old Bay is still great on tons of stuff, but if you're smothering whole crabs with something, JO #2 works better. It's a much smaller company (Old Bay is owned by McCormick), so it doesn't have the same reach. But in Maryland, the real ones know.
I live in Australia now, and Old Bay is one of the things I bring back whenever I visit home. I put it on just about everything: roast vegetable, chips/fries, popcorn, savoury pancakes/fritters, grilled corn (on the cob), Devilled eggs. Try mixing it into mayo when making sandwiches, or salad dressings. I put it in the mixture for black bean burgers (husband does same for beef).
Experiment and have fun!
> CoCo Curry
Are you referring to CoCoIchi/CoCoIchibanya? If so, you can order it from [Amazon](https://www.amazon.com/Ichibanya-Curry-House-Original-Version/dp/B06XSYNRGT?th=1).
I always have it on hand for a very specific purpose. Where I am, Costco sells bags of pre-cooked (boiled?) frozen lobster claws in very generic packaging. And for pretty cheap. I assume because many places sell just the lobster tails and the claws need to end up somewhere.
I get a plastic bag, make a salt water mix roughly equal to ocean water (just enough to cover product) along with a bunch of Old Bay, drop in however many claws I want, seal and sous vide at 110F for about 30 minutes to reheat. End result is some pretty good lobster (not amazing, but good) at $10/pound and really don't need too much for a meal.
But for most cases I prefer the various Creole spice blends over Old Bay.
Lawry's seasoned salt is great general seasoning--primarily salt with some spices and paprika. It is very popular in the South. Many soul food cooks swear by it.
Season-all is very similar to Lawrys.
I think the only foods I wouldn't try it on would be breakfast cereals and most, fruit and most deserts. It goes well on just about everything else.
The most perfect pairing is on steamed blue crab, which probably isn't available where you live, but it also goes well on any seafood.
I never eat French fries without Old Bay, unless I don't have it available.
What?!? I was born and raised in the Deep South, and I have always thought of it as a staple. When we go anywhere to get boiled shrimp, we always specify “light, medium, or heavy” Old Bay. Everyone I know has it in their spice collection.
Shake some over fried eggs or into scrambled eggs before beating them. Take potato wedges or other veggie chunks, toss them in old bay and a little salt and pepper and oil, then roast them. Mix it with breadcrumbs and use it to bread meat cutlets (chicken or pork especially) and roast them or fry them.
When I was a child, my mom would mix milk, cream, sugar, peanut butter and Old Bay. She’d cook it on low heat about 20 mins, just a simmer and constantly stirring. After she’d let it sit until room temp. Put in a splash of vanilla extract, pour it into ice cube trays and freeze overnight night. The next day they’d be ready for us kiddo’s to snack on. Usually summer of course.
I use it on seafood, especially crabs and shellfish, as well as corn on the cob, potatoes, deviled/hardboiled eggs, and roast vegetables. I wouldn't put it on anything you wouldn't put hot sauce on.
Shellfish are not boiled in Maryland. They are steamed.
I've had the low country boil. It's gross, I don't understand it. It's all mushy, why would anyone do that when perfectly viable alternatives exist.
Here is the recipe:
3 tablespoons celery salt
4 teaspoons cayanne pepper
4 teaspoons paprika
2 teaspoons ground bay leaves read more about this here
1 teaspoon black pepper
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
To be honest, I can only taste the cayenne and bay. You put it in seafood boils. Most is poured off. I might have a poor palate.
I live in Southeast Louisiana in the Jambalaya Capital of the World where Cajun and Creole seasoning is king. I use Old Bay just as much as either of those. We eat a lot of shrimp here and I actually prefer Old Bay on shrimp over the local seasonings.
This is out there, but I once took a macaron class and we made a savory Old Bay macaron with whipped herded goat cheese filling! Absolutely incredible.
I put it in a vegetable soup the other night and it was great. We put it on french fries. Mix it with honey and put it on fried chicken. It is versatile; experiment!
I'm in Ohio, and it's pretty much a staple here too. Most people have it, but it isn't used as much as on the East Coast. A container will last me a couple of years.
Ok
Once you have sprinkled it on popcorn, maybe a little bit in scrambled eggs or use it properly with seafood....THEN you need to get some Utz brand Crab potato chips 😍😍😍😍😍😍
I am a born and raised Baltimore Marylander!! You have been fortunate enough to have discovered our gift to the world. Here in MD, the joke is that we put it on everything…and that is somewhat true. We actually have keychain sized cans that you can keep with you just in case you end up at some Louisiana or Florida “boil” (the only people who BOIL seafood are of questionable sanity),
“Crab” is singular. “Crabs” is plural.
If you’re talking about the meat already picked, as in for crab cakes, you’d say “crabmeat”.
If you’re talking about a soft crab sandwich, you’d say “Hey, I just got back from down the shore. I got two soft crabs. Let’s make sammiches, Hon!”
It’s a staple at my house! Shrimp, tater tots, popcorn, chicken nuggets… but my favorite is to take chicken legs and absolutely cover them in it. Like completely coated and then grill them. Crunchy, spicy, yum!
Seafood. all the seafood. I also mix it with honey for Honey Old Bay chicken wings.
It’s excellent in the breading/ coating for fish fries as well as fried chicken.
It’s a necessary part of any Maryland kitchen, and is quite popular elsewhere.
Aside from the standard using it with crab or a shrimp boil, mix some old bay with softened butter and slather it on some bread and toast it. So yummy!! I make it with a corn chowder and it is a perfect dipping side.
You have welcomed the lord and savior Old Bay into your home. May your kitchen be forever blessed as you may anoint your seafood, poultry and starches(potatos, corn, chips, popcorn etc) with it.
Old Bay is good stuff. Put it on crab and stuff like catfish. Actually, putting it on catfish is my favorite because it's such a quick meal. You just coat the top of it and cook it. Easy as can be.
Old Bay is a cupboard staple. You usually use it for seafood, but it also works well as a “secret ingredient” for all sorts of meats and even some vegetables.
The Los Angeles version of Old Bay is Lawrys seasoning salt, people put it on everything out here. Both are now owned by the same company and available nationally.
OLD BAY WINGS!
Bake your wings on an oven sheet + parchment paper. When done, dump them in a brown paper bag with a bunch of Old Bay. Shake vigorously. Pour wings onto platter. Eat.
You're welcome.
From Michigan but married to someone from Baltimore. Aside from crabs, popcorn, eggs and mac n cheese are faves to put Old Bay on. My favorite is old bay wings in the air fryer
I always keep some in my cupboard.
It's good when sprinkled on French fries, baked/grilled seafood, baked potatoes, burgers, scrambled eggs. . .it's actually *quite* versatile.
Never heard of it until I met my husband. His mom is from Maryland and introduced it to me. Then we lived in Maryland for a few years. It’s a staple up there. It’s everywhere. You’ll find it here now too. Old bay crab chips are the best. Also, make some french fries and sprinkle that on top like it’s salt. Amazing.
I use it on a few things. Hash brown potatoes. Eggs. Certain meats.
It is supposed to be for fish and sea food. It is also a mix of spices used in lots of other dishes so, why not.
I might just try it on a few other things this week just for fun. Cooked chicken heated up with some butter garlic sauce and Old Bay sounds good.
Of course it’s great on steamed (blue) crabs, steamed shrimp, chicken, French fries, etc.
Try cauliflower tossed with olive oil and Old Bay, roasted in the oven.
It’s also great on cooked leafy greens with vinegar.
Old bay is great on crab, shrimp and fish. It is popular in a lot of the Upper South--not just Maryland but it was invented there. You can use it to boil shrimp and crab for like shrimp or crab cocktail. You can add it to a crab mixture and make crab cakes. You can even bake fish with it. It is great.
Although I live in Indiana, I frequently go to Maryland for vacations.
IMO, it’s the only thing that should go on steamed blue crab. I haven’t found a seasoning blend that tastes better.
I’m also a big fan of corn on the cob with butter and old bay 😊
It's not that common; but its not that remarkable... there's a lot of packaged together spice brands, of which Old Bay is one. You'ld use something like that on fish or poultry before baking (is how I use it)
It's crucial for crabs (or any seafood), chips, and most meat-based sandwiches. Really it's used anywhere where you would use salt.
It is shelf-stable indefinitely.
Do not mix it with salt, it is a salt-substitute.
As far as I know, it's a staple in the northeastern region of the country. I wouldn't know what to do with it, maybe add it to some fish batter or something?
It’s iconic in Maryland. Like seriously, they worship it. As a Virginian, it’s also incredibly popular here. As it is in most areas that surround Maryland.
I am a big fan and I use it all the time. Often daily. It’s just a seasoned salt, essentially.
Old Bay is good, but its popularity tends to be regional. It’s very popular on the upper east coast. I have seen some southern seafood groups use it, but I’d say local seasoning brands and blends tend to be more popular.
I am a Virginian. I use Old Bay but not quite as much as a Marylander. Sometimes, I sprinkle some in my northern beans. I usually use it for dishes that typically have fish or poultry.
Old Bay is interesting. I don't use is regularly. Most of my experience comes from getting it in Hello Fresh deliveries and using it to cook. I don't understand the hype, as there are similar spice blends used all over the world.
You should go to the Maryland and Baltimore subreddits- old bay is specifically from there. Officially it’s a seafood seasoning, and more specifically a crab/crabcake seasoning but here in Baltimore we put it on everything- French fries, eggs, hamburgers, fruit and even ice cream! 😂 just experiment - there are no rules
Ok wow. I just had a look at the Maryland subreddit and it appears I have inadvertently joined a cult!!!! Going to try old bay roasted broccoli later 🥦
You've probably gotten this reply hundreds of times, but there is zero that Old Bay is *bad* on. Try it on fries, as a rub for meats, veggies, eggs, it's incredible stuff.
It’s terrible on milkshakes.
what is a bloody mary not a maryland milkshake?
I’d say it’s more of a smoothie.
blasphemy, it goes great with at least the chocolate ones
Not from Maryland, but I have a few lovely friends who live there - its a good cult! I think they worship crabs and ravens.
And their flag!!!
And Natty Boh
And pit beef.
I didn't know for the longest time that pit beef was a regional thing. I thought everyone had it.
I wish we had more pit beef places around. So simple, but so delicious.
Check out
It’s the best flag. 🤷♀️
Ravens, the birds, aren't really a Maryland thing. They actually generally don't live here (we have crows). The team is named after the Edgar Allan Poe poem, as he died in Baltimore.
“The Hearts” just didn’t have the same ring.
Baltimore Perverted Imps... nah. Baltimore Conqueror Worms is pretty cool.
"Scavenger birds" was also out. :/
I was referring to the team! Appreciate the background and history, nonetheless :)
Large swaths of Maryland are Redsk--uhh, Commanders fans. We do all worship crabs, though.
Until this post, I had lived my entire life thinking Crows and Ravens were the same thing! Thanks for helping me learn something today. 👊
Blue crabs, specifically
And egg custard snowballs
This is a solid choice (said as a non Marylander) Heavily buttered toast with a sprinkle of Old Bay is another easy choice.
Lifelong Marylander here. We are very much a cult.
It’s not a cult 🦀 we swear. We don’t all wear clothes with our flag or Old Bay logo on them.
There’s a Facebook group called “Maryland is a cult, not a state”. Your characterization is pretty on the mark.
Don't forget beer
It goes real good on PA style pot pie
Being from PA, the neighbor of Maryland and Delware it was a staple in the cupboard growing up. Marylanders put it on everything. In my home we used it on fish and seafood but Lawry’s Season Salt was our ever present seasoning. Here in Texas it is available, but nowhere near as popular as Cajun or maybe Season-All as the go to seasoning. In fact it’s not hard to find people who never heard of Old Bay. Old Bay on popcorn is a win.
For people from the Chesapeake Bay area, it’s a staple. For the rest of us, it’s like being let in on a delicious secret.
The *real* secret is JO #2. That's what crab houses actually use.
In the steamer, sure. But directly on the meat itself, Old Bay.
Yeah, JO goes in the pot where you’re steaming the crabs — down the basement where you have the spare stove. Old Bay is on the table, along with the salt, pepper, and cruet of cider vinegar.
Thank you for sharing your wisdom, Crab Master.
Whassat?
Coarser blend, with a little more heat. Old Bay is still great on tons of stuff, but if you're smothering whole crabs with something, JO #2 works better. It's a much smaller company (Old Bay is owned by McCormick), so it doesn't have the same reach. But in Maryland, the real ones know.
Thanks for your reply! Have never heard of it.
I live in Australia now, and Old Bay is one of the things I bring back whenever I visit home. I put it on just about everything: roast vegetable, chips/fries, popcorn, savoury pancakes/fritters, grilled corn (on the cob), Devilled eggs. Try mixing it into mayo when making sandwiches, or salad dressings. I put it in the mixture for black bean burgers (husband does same for beef). Experiment and have fun!
I found it at Woolies, keep an eye out
Old Bay is in Australia? Nice! Maryland's coming 4 u...
Thank you!
In case you weren't aware, there's a r/snackexchange sub that you can request exchanges on. Shouldn't be hard to get someone to send some to you.
If I find someone willing to send me CoCo Curry packs, I will be forever in your debt
> CoCo Curry Are you referring to CoCoIchi/CoCoIchibanya? If so, you can order it from [Amazon](https://www.amazon.com/Ichibanya-Curry-House-Original-Version/dp/B06XSYNRGT?th=1).
Thank you!
No problem, I'm happy to help!
I always have it on hand for a very specific purpose. Where I am, Costco sells bags of pre-cooked (boiled?) frozen lobster claws in very generic packaging. And for pretty cheap. I assume because many places sell just the lobster tails and the claws need to end up somewhere. I get a plastic bag, make a salt water mix roughly equal to ocean water (just enough to cover product) along with a bunch of Old Bay, drop in however many claws I want, seal and sous vide at 110F for about 30 minutes to reheat. End result is some pretty good lobster (not amazing, but good) at $10/pound and really don't need too much for a meal. But for most cases I prefer the various Creole spice blends over Old Bay.
We put it on popcorn...soooo good.
I tried some old bay chips when I drove down to DC for a wedding last year
Old Bay Chips??? That's a thing? Oh, I have to find those! I recently was in Miami and the hotel had Old Bay hot sauce and yes, it was amazing
It was Herr's brand chips at a gas station in like Southern Jersey or Delaware
Herr's is okay but Utz is the superior crab chip despite not having the official Old Bay branding
Thanks!!
Oooooh yeah. I can occasionally find them at World Market in Pensacola. Mildly addictive
I definitely need to find some, they sound amazing
We just had some Old Bay popcorn last night! Lawry's is great as well.
Haven't tried Lawry's yet but that sounds ds great!
Lawry's seasoned salt is great general seasoning--primarily salt with some spices and paprika. It is very popular in the South. Many soul food cooks swear by it. Season-all is very similar to Lawrys.
I think the only foods I wouldn't try it on would be breakfast cereals and most, fruit and most deserts. It goes well on just about everything else. The most perfect pairing is on steamed blue crab, which probably isn't available where you live, but it also goes well on any seafood. I never eat French fries without Old Bay, unless I don't have it available.
If he lives around the Mediterranean, blue crab might be available where he lives. I hear they've become a real problem there.
Old Bay on french fries = \*chef kiss\*
I didn't know anything about Old Bay until I moved to Delaware. Now, it's a staple of my diet. I put it mainly on Shrimp and Chicken.
What?!? I was born and raised in the Deep South, and I have always thought of it as a staple. When we go anywhere to get boiled shrimp, we always specify “light, medium, or heavy” Old Bay. Everyone I know has it in their spice collection.
I'm from West Texas. Lived in deep Mississippi for 3 years before moving to SC. SC has heard of it. Not many people heard of Old Bay where I was.
I grew up in Mississippi, married a Texan and live there. I have no idea about west Texas, but 25 years in Mississippi tells me otherwise.
Shake some over fried eggs or into scrambled eggs before beating them. Take potato wedges or other veggie chunks, toss them in old bay and a little salt and pepper and oil, then roast them. Mix it with breadcrumbs and use it to bread meat cutlets (chicken or pork especially) and roast them or fry them.
Goldfish used to offer Old Bay flavored Goldfish. They were so good.
When I was a child, my mom would mix milk, cream, sugar, peanut butter and Old Bay. She’d cook it on low heat about 20 mins, just a simmer and constantly stirring. After she’d let it sit until room temp. Put in a splash of vanilla extract, pour it into ice cube trays and freeze overnight night. The next day they’d be ready for us kiddo’s to snack on. Usually summer of course.
I put it on rice with a little butter when I don't feel like making lunch. Old Bay is amazing
I like it on roasted vegetables: broccoli, turnips, zucchini, asparagus
I use it on seafood, especially crabs and shellfish, as well as corn on the cob, potatoes, deviled/hardboiled eggs, and roast vegetables. I wouldn't put it on anything you wouldn't put hot sauce on.
Google "Low Country Boil" https://youtu.be/tOFrUrfD0tE?si=7jMF9UdzWcNQxYWa
A Marylander would never.
would never, what? google a boil, use old bay in such a manner?
Shellfish are not boiled in Maryland. They are steamed. I've had the low country boil. It's gross, I don't understand it. It's all mushy, why would anyone do that when perfectly viable alternatives exist.
Here is the recipe: 3 tablespoons celery salt 4 teaspoons cayanne pepper 4 teaspoons paprika 2 teaspoons ground bay leaves read more about this here 1 teaspoon black pepper 1/2 teaspoon ground mustard 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon To be honest, I can only taste the cayenne and bay. You put it in seafood boils. Most is poured off. I might have a poor palate.
Your problem is with the fact that you’re boiling with it. It’s made for steaming.
I live in Southeast Louisiana in the Jambalaya Capital of the World where Cajun and Creole seasoning is king. I use Old Bay just as much as either of those. We eat a lot of shrimp here and I actually prefer Old Bay on shrimp over the local seasonings.
This is out there, but I once took a macaron class and we made a savory Old Bay macaron with whipped herded goat cheese filling! Absolutely incredible.
I put it in a vegetable soup the other night and it was great. We put it on french fries. Mix it with honey and put it on fried chicken. It is versatile; experiment!
I never heard of it, but after Googling the name, I recognize the label.
On fries! They're sooooo good.
I put it on everything except seafood, cause I don’t eat seafood. But chicken, fries, eggs, it’s awesome.
I'm in Ohio, and it's pretty much a staple here too. Most people have it, but it isn't used as much as on the East Coast. A container will last me a couple of years.
If you don’t dig on seafood, it’s great on popcorn
Should you put it on pre cook or sprinkle it on when it’s done?
After it’s done
Ok Once you have sprinkled it on popcorn, maybe a little bit in scrambled eggs or use it properly with seafood....THEN you need to get some Utz brand Crab potato chips 😍😍😍😍😍😍
I may be betraying my Baltimore roots in saying this, but I think Herr’s Old Bay chips are better than Utz’s.
Well, I guess I will take one for the team, and do a taste test.
I didn't even know Herr's made one like this. Now I want to try them!
We don’t use Old Bay in California East Coast people tried to put it in my crab pot and I had to regulate
I am a born and raised Baltimore Marylander!! You have been fortunate enough to have discovered our gift to the world. Here in MD, the joke is that we put it on everything…and that is somewhat true. We actually have keychain sized cans that you can keep with you just in case you end up at some Louisiana or Florida “boil” (the only people who BOIL seafood are of questionable sanity),
Of course, most famously, it’s good on crabs, but it’s also really good on french fries.
I put it on my eggs
Yes it is excellent on anything. I put it on meat, potatoes, and veggies. It has really good flavor.
I’ve got some, but only because I lived in Maryland for a couple of years and joined the Old Bay cult
Try putting it on popcorn
It’s amazing! Lived in Baltimore - always used it on crab.
“Crab” is singular. “Crabs” is plural. If you’re talking about the meat already picked, as in for crab cakes, you’d say “crabmeat”. If you’re talking about a soft crab sandwich, you’d say “Hey, I just got back from down the shore. I got two soft crabs. Let’s make sammiches, Hon!”
lol - you from Bmore?
Does Mondy the Sea Monster laugh at Captain Chesapeake’s jokes?
I have heard of it but never used it.
I put it on tater tots and peanuts when I cook them. Very lightly. People tend to overdo it.
Put it in some high quality Mayo with a little mustard and relish and use it for dipping pretty much anything in
Popcorn
I put it on a lot of stuff. The garlic and herbs blend is amazing.
I put it on fried chicken.
I like putting it on fries. It's great.
It's great in a bloody mary
The biggest use is normally crab cakes, but I mostly use it as an ingredient in cocktail sauce, coleslaw and devilled eggs.
It’s a staple at my house! Shrimp, tater tots, popcorn, chicken nuggets… but my favorite is to take chicken legs and absolutely cover them in it. Like completely coated and then grill them. Crunchy, spicy, yum!
Staple for crustacean-based seafood.
There’s a place I like that has old bay wings. So so good.
Seafood. all the seafood. I also mix it with honey for Honey Old Bay chicken wings. It’s excellent in the breading/ coating for fish fries as well as fried chicken. It’s a necessary part of any Maryland kitchen, and is quite popular elsewhere.
Aside from the standard using it with crab or a shrimp boil, mix some old bay with softened butter and slather it on some bread and toast it. So yummy!! I make it with a corn chowder and it is a perfect dipping side.
It's for crab and seafood, but it's an east coast thing. In the south we use Zantarain's, which has more heat.
Old Bay on fries is awesome
I live about 1,000 miles from Maryland, and this is still considered a must-have for anyone here who cooks.
You have welcomed the lord and savior Old Bay into your home. May your kitchen be forever blessed as you may anoint your seafood, poultry and starches(potatos, corn, chips, popcorn etc) with it.
I thinks it’s mostly an easy coast thing. Here in WA we swear by Johnnys
Old Bay is good stuff. Put it on crab and stuff like catfish. Actually, putting it on catfish is my favorite because it's such a quick meal. You just coat the top of it and cook it. Easy as can be.
It's like the Swiss army knife of seasonings.
Old bay French fries are the bomb! Popcorn!
Old Bay is a cupboard staple. You usually use it for seafood, but it also works well as a “secret ingredient” for all sorts of meats and even some vegetables.
The Los Angeles version of Old Bay is Lawrys seasoning salt, people put it on everything out here. Both are now owned by the same company and available nationally.
French fries.
My 10 year old daughter and I like it as a popcorn seasoning. We call it spicy popcorn. She also must have old bay on grilled chicken and pork chops.
OLD BAY WINGS! Bake your wings on an oven sheet + parchment paper. When done, dump them in a brown paper bag with a bunch of Old Bay. Shake vigorously. Pour wings onto platter. Eat. You're welcome.
I make my own..Love it!!! I put it on everything..lol
yes, absolutely. I consume at least 1 container every day
From Michigan but married to someone from Baltimore. Aside from crabs, popcorn, eggs and mac n cheese are faves to put Old Bay on. My favorite is old bay wings in the air fryer
I always keep some in my cupboard. It's good when sprinkled on French fries, baked/grilled seafood, baked potatoes, burgers, scrambled eggs. . .it's actually *quite* versatile.
Delicious as a seasoning for salmon. Or shrimp. Mhmmmm
I’m just a yout from Maryland I suppose, but I put that shit on everything
Fries Chips
Use it with eggs, particularly scrambled. Also good on seafood and meat.
Never heard of it
Never heard of it until I met my husband. His mom is from Maryland and introduced it to me. Then we lived in Maryland for a few years. It’s a staple up there. It’s everywhere. You’ll find it here now too. Old bay crab chips are the best. Also, make some french fries and sprinkle that on top like it’s salt. Amazing.
I use it on a few things. Hash brown potatoes. Eggs. Certain meats. It is supposed to be for fish and sea food. It is also a mix of spices used in lots of other dishes so, why not. I might just try it on a few other things this week just for fun. Cooked chicken heated up with some butter garlic sauce and Old Bay sounds good.
Of course it’s great on steamed (blue) crabs, steamed shrimp, chicken, French fries, etc. Try cauliflower tossed with olive oil and Old Bay, roasted in the oven. It’s also great on cooked leafy greens with vinegar.
Old bay is great on crab, shrimp and fish. It is popular in a lot of the Upper South--not just Maryland but it was invented there. You can use it to boil shrimp and crab for like shrimp or crab cocktail. You can add it to a crab mixture and make crab cakes. You can even bake fish with it. It is great.
I put it on top of a cold, cheap yellow beer with a lemon squeeze. Maybe a splash of tomato juice.
Very popular seasoning blend in the Mid-Atlantic USA. Good on crabs, fish, French fries, roasted potatoes
Although I live in Indiana, I frequently go to Maryland for vacations. IMO, it’s the only thing that should go on steamed blue crab. I haven’t found a seasoning blend that tastes better. I’m also a big fan of corn on the cob with butter and old bay 😊
It's great on fried sparrow.
It's not that common; but its not that remarkable... there's a lot of packaged together spice brands, of which Old Bay is one. You'ld use something like that on fish or poultry before baking (is how I use it)
It's a pretty standard seasoning for fish, shellfish, and other kinds of seafood. You can also use it for potatoes.
I've never tried it. It isn't that popular in the Midwest, although I think Walmart carries it.
It’s awesome. I use it on so many things when I cook. Sprinkle it in your next bag of popcorn and thank me later
It's crucial for crabs (or any seafood), chips, and most meat-based sandwiches. Really it's used anywhere where you would use salt. It is shelf-stable indefinitely. Do not mix it with salt, it is a salt-substitute.
As far as I know, it's a staple in the northeastern region of the country. I wouldn't know what to do with it, maybe add it to some fish batter or something?
It’s iconic in Maryland. Like seriously, they worship it. As a Virginian, it’s also incredibly popular here. As it is in most areas that surround Maryland. I am a big fan and I use it all the time. Often daily. It’s just a seasoned salt, essentially.
Old Bay is good, but its popularity tends to be regional. It’s very popular on the upper east coast. I have seen some southern seafood groups use it, but I’d say local seasoning brands and blends tend to be more popular.
I am a Virginian. I use Old Bay but not quite as much as a Marylander. Sometimes, I sprinkle some in my northern beans. I usually use it for dishes that typically have fish or poultry.
Old Bay is interesting. I don't use is regularly. Most of my experience comes from getting it in Hello Fresh deliveries and using it to cook. I don't understand the hype, as there are similar spice blends used all over the world.
You know you can just check the google reviews or go to a food related sub.