A Classic Seafood Seasoning Made at Home
If you’ve ever gathered around a pot of steamed crabs or peeled a pile of spicy shrimp, you know how much flavor Old Bay seasoning brings to the table. This Maryland classic is a favorite for crab boils, shrimp boils, and seafood suppers far beyond the Chesapeake Bay.
Making your own Old Bay–style seasoning is simple, and it gives you control over exactly what goes into the jar. This homemade version brings together savory spices, a little heat, and just enough warm spice to round everything out. Keep a batch on hand for your next seafood feast—and for plenty of everyday meals, too.
Why Make Your Own Old Bay–Style Seasoning?
One of the best things about making seasoning blends from scratch is being able to make them your own. Use sweet paprika for a milder blend, replace some with hot paprika for more heat, or adjust the salt to suit the way you cook.
You also get to choose every ingredient. Check the labels on your individual spices so you can leave out any additives you prefer to avoid. Once you have a blend you like, you can make it the same way each time.
Freshness matters, too. Making a small batch with fragrant, flavorful spices gives you a seasoning you’ll enjoy using. Take a moment to check your spice cupboard before mixing—if a spice has very little aroma left, it won’t contribute much to the finished blend.
And if you already have most of these spices, mixing your own can be an economical choice. You’re putting ingredients you use in other recipes to work, without needing another premade seasoning on the shelf.
Tips for Making Your Blend
Grind the dried bay leaves, celery seed, and crushed red pepper into a fine powder before mixing them with the remaining ingredients. This helps distribute their flavor evenly and keeps larger pieces of bay leaf out of the finished seasoning. Let the dust settle before opening your grinder.
Measure the smaller amounts of spice carefully, especially the cloves. They add depth, but a little is enough.
The recipe uses Diamond Crystal kosher salt. If you use another brand, keep in mind that a teaspoon may contain more salt because of differences in crystal size.
Once everything is mixed, try a little on a warm buttered potato or some cooked shrimp. Tasting the seasoning with food gives you a better sense of its flavor and heat than tasting the dry blend alone.
Ways to Use Your Homemade Seasoning
Seafood: Use it for steamed crabs, crab boils, and shrimp boils, or sprinkle it over shrimp and fish before grilling or roasting. It’s also delicious mixed into crab cakes.
Vegetables: Toss potatoes and vegetables with olive oil and seasoning before roasting. For corn on the cob, stir a little into softened butter and spread it over the hot corn.
Soups and Stews: Stir a teaspoon or two into a pot of seafood chowder, crab soup, or shrimp stew, then taste before adding more. Since the blend contains salt, add it before deciding whether the dish needs extra salt.
Popcorn: Toss freshly popped popcorn with melted butter, sprinkle with seasoning, and toss again. Start lightly—you can always add another sprinkle.
Chicken and Dips: Rub a little onto chicken before cooking, or stir it into mayonnaise or sour cream with a squeeze of lemon for an easy seafood dipping sauce.
Storing Your Homemade Seasoning
Keep the blend in a tightly sealed jar in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and avoid shaking the jar directly over a steaming pot, where moisture can get inside.
Label the jar with the date and use within six months for the best flavor. If you’re making extra for a seafood gathering or sharing a jar as a gift, give it a shake before measuring to redistribute the spices.
Follow the link below if you would like the printable 26 essential spice list
Old Bay Seasoning
Equipment
Ingredients
- 5-6 bay leaves
- 1 teaspoon celery seed
- 1 -2 tbsp kosher salt
- 2 tbsp sweet paprika
- 1 tsp dry mustard
- 1 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1/4 tsp crushed red pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 1/8 tsp ground allspice
- 1/8 tsp ground cinnamon
- 1/16 tsp ground cloves
Instructions
- Place the dried bay leaves, celery seed, and crushed red pepper in a spice grinder. Grind into a fine powder, allowing any dust to settle before opening the lid.
- Transfer the ground spices to a small bowl. Add the salt, paprika, dry mustard, ginger, black pepper, white pepper, nutmeg, cardamom, allspice, cinnamon, and cloves. Stir until thoroughly combined.
- Transfer the seasoning to a clean, dry spice jar with a tight-fitting lid.
- Notes
- For a hotter blend, replace some or all of the sweet paprika with hot paprika.
- Storage
- Store tightly covered in a cool, dry place away from heat and sunlight. For the best flavor, use within 6 months.