Chef's Hat: Discover the magic of Old Bay Seasoning


Just like salt and pepper, that blue and yellow can of Old Bay Seasoning is a staple in most kitchen cupboards.

This popular seasoning is a combination of 18 herbs and spices, including celery salt, paprika, black pepper, cayenne pepper, cinnamon and ginger. This seasoning has quite a following from generation to generation in that it has been used in kitchens and restaurants since 1939 and is still popular today.

Many people, myself included, tend to think Old Bay is just a seafood seasoning even though the label states: “For Seafood, Poultry, Salads and Meats." This versatile seasoning is also perfect on vegetables, soups and eggs, and it can add zip to plain old popcorn.

With its combination of spices, Old Bay is indeed perfect for seafood. The Salmon and Potato Hash recipe is easy to make and takes very little prep work. The recipe calls for salmon, but you can replace the salmon with your locally caught panfish or with walleye.

For a twist on the old deviled egg recipe, try adding not just a couple spoonfuls of Old Bay, but also a dollop of crab meat. Those ordinary eggs will be taken to a new level.


There is no reason to take out that can of Old Bay only when you are preparing fish. It is the perfect seasoning to add a bit of zest to practically any dish. Use it to upgrade the flavor of your vegetables, salads and even to that weekend Bloody Mary. Happy Eating!

Salmon and Potato Hash

  • ½ pound red potatoes, cut into slices or even sized chunks
  • ½ small onion, thinly sliced
  • ½ red bell pepper, cut into thin slices
  • 3 tablespoons olive oil
  • Salt
  • Pepper
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon lemon juice
  • 2 6-ounce salmon fillets
  • 2 teaspoons parsley
  • Nonstick cooking spray

Spray a cooking sheet or baking sheet with nonstick cooking spray. Place in a 425 degree oven and let the pan warm up.
Place the potatoes, peppers and onions in a medium bowl. Drizzle 2 teaspoons of olive oil over the potatoes. Season with salt and pepper. Sprinkle 1 teaspoon of the Old Bay Seasoning over the vegetables. Mix until well coated.

Remove the baking sheet from the oven and place the potato mix on the pan. Return to the oven and bake for 20 minutes, stirring about halfway through the cooking time.

Place the salmon on a plate and drizzle the remaining olive oil and the lemon juice evenly over the fillets. Sprinkle the rest of the Old Bay on the salmon.

Remove the pan with the potatoes from the oven. Move the potatoes over and place the salmon on the tray. Return to the oven and cook an additional 12 to 15 minutes. The potatoes should be browned and the salmon flaky.

Remove from oven, place on two plates and sprinkle the parsley on top of the salmon and potatoes. Serve immediately.

Old Bay Crab Deviled Eggs


Adapted from

  • 6 hard-cooked eggs, peeled and sliced in half
  • ½ cup mayonnaise (or Miracle Whip)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon white pepper
  • 1 1/2 teaspoons Old Bay Seasoning
  • 4 ounces lump crab meat
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon paprika

Remove the yolks from the eggs and place in a small bowl. Mash with a fork.
In a separate bowl, stir together the mayonnaise, mustard, white pepper and Old Bay Seasoning. Mix until well blended. Add the yolks to the mayo mixture. Mix well. Add half of the crab meat in and stir just until blended.

Spoon the yolk mixture back into the egg white halves. Top with the remaining crab meat. Sprinkle the parsley and paprika over the top of the eggs. Refrigerate one hour before serving.

Buffalo Chicken Wings

Adapted from

  • ¼ cup flour
  • 2 tablespoons Old Bay Seasoning
  • 2 pounds of chicken wings
  • 1 cup hot sauce
  • 1/2 cup butter, melted
  • 1 teaspoon cayenne pepper, if desired (to add a bit more kick)
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • Blue cheese or ranch dressing
  • Nonstick cooking spray

Heat oven to 425 degrees.
Spray a baking sheet with nonstick cooking spray.

Place the flour, salt and pepper in a large, resealable plastic bag or in a bowl with a lid. Add the chicken wings in batches and shake so the wings are well coated.

Place the wings on the prepared baking sheet and bake 35 to 45 minutes. The skin of the wings should be browned and crispy.


While the chicken is cooking, mix the butter, hot sauce and Old Bay Seasoning (and cayenne pepper if desired). Mix well.

Add the cooked wings to the butter/red hot mixture and toss until well coated.

Serve with blue cheese or ranch dressing.

Use Old Bay Seasoning in Salmon and Potato Hash. Donna Evans / Echo Journal Correspondent

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