18 Spicy Old Bay Recipes for Seafood Lovers

Spice up your seafood game with these 18 fiery Old Bay-infused dishes that promise to turn any meal into a flavor-packed celebration! Whether you’re craving quick weeknight dinners or planning a festive feast, our roundup has something to make every seafood lover’s heart sing. Dive in and discover how this classic seasoning can transform your favorite catches into unforgettable meals. Ready to turn up the heat? Let’s get cooking!

Old Bay Steamed Shrimp

Old Bay Steamed Shrimp

There’s nothing quite like the sweet, spicy kick of Old Bay seasoning on perfectly steamed shrimp. This recipe is a breeze to whip up, making it ideal for weeknight dinners or last-minute gatherings.

Ingredients

  • 1 pound large shrimp, peeled and deveined with tails on
  • 2 tablespoons Old Bay seasoning
  • 1 lemon, sliced into rounds
  • 1 cup water
  • 2 tablespoons apple cider vinegar

Instructions

  1. In a large pot, combine 1 cup water and 2 tablespoons apple cider vinegar. Bring to a boil over high heat.
  2. Add 2 tablespoons Old Bay seasoning and the lemon slices to the boiling liquid, stirring to combine.
  3. Place the shrimp in a steamer basket and lower it into the pot. Cover and steam for 3-4 minutes, just until the shrimp turn pink and opaque.
  4. Remove the shrimp from the pot and serve immediately with extra Old Bay seasoning on the side for those who love an extra kick.

The magic of this dish lies in the steam—it locks in the shrimp’s natural sweetness while infusing it with the bold flavors of Old Bay and tangy lemon. Serve it with crusty bread to soak up every last bit of the spicy, aromatic broth.

Tip: For an extra layer of flavor, toss the steamed shrimp with a little melted butter and a sprinkle of Old Bay before serving.

Old Bay Crab Cakes

Old Bay Crab Cakes

These Old Bay Crab Cakes are a seaside classic, packed with sweet crab meat and the signature spice blend that makes them irresistible.

Ingredients

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Lemon wedges, for serving

Instructions

  1. In a large bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently fold in the panko breadcrumbs until just mixed.
  2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Place on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
  3. Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted and foamy, add the crab cakes in batches, cooking for 4-5 minutes per side until golden brown and crispy.
  4. Serve hot with lemon wedges on the side for squeezing over the top.

The secret to these crab cakes is the chilling time, which ensures they hold together beautifully while frying, giving you that perfect crispy exterior and tender interior.

Tip: For an extra crunch, you can toast the panko breadcrumbs in a dry skillet for a few minutes before adding them to the crab mixture.

Old Bay Seasoned Grilled Salmon

Old Bay Seasoned Grilled Salmon

Grilling salmon with Old Bay seasoning brings a delightful coastal flair to your dinner table, perfect for those who love a bit of spice and smokiness in their seafood.

Ingredients

  • 1.5 lbs salmon fillet, skin-on
  • 2 tbsp olive oil
  • 1 tbsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon, sliced into rounds

Instructions

  1. Preheat your grill to medium-high heat (about 375°F to 400°F).
  2. Brush the salmon fillet with 2 tbsp olive oil, ensuring it’s evenly coated.
  3. Sprinkle 1 tbsp Old Bay seasoning, 1/2 tsp salt, and 1/4 tsp black pepper over the salmon, pressing lightly to adhere.
  4. Place the salmon skin-side down on the grill and arrange lemon rounds on top.
  5. Cover the grill and cook for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
  6. Carefully remove the salmon from the grill and let it rest for 2 minutes before serving.

The magic of this recipe lies in the way the Old Bay seasoning creates a crispy, flavorful crust that contrasts beautifully with the tender, juicy salmon underneath.

Tip: For an extra smoky flavor, try adding a small handful of wood chips to your grill before cooking.

Old Bay Lobster Rolls

Old Bay Lobster Rolls

Nothing says summer like a perfectly seasoned Old Bay Lobster Roll, packed with tender lobster meat and a hint of spice that’ll transport you straight to the coast.

Ingredients

  • 1 lb cooked lobster meat, chopped
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • 4 New England-style hot dog buns
  • 1 tbsp chopped fresh chives

Instructions

  1. In a large bowl, mix together the lobster meat, mayonnaise, lemon juice, Old Bay seasoning, and salt until well combined.
  2. Heat a large skillet over medium heat. Brush the outsides of the hot dog buns with melted butter.
  3. Toast the buns in the skillet for 1-2 minutes on each side until golden brown.
  4. Fill each toasted bun with the lobster mixture, then sprinkle with chopped chives.

The magic of this recipe lies in the Old Bay seasoning, which adds a smoky depth to the sweet lobster, creating a flavor that’s irresistibly coastal.

Tip: For an extra crunch, toss in some finely diced celery into the lobster mixture before assembling your rolls.

Old Bay Clam Chowder

Old Bay Clam Chowder

Dive into the comforting embrace of this Old Bay Clam Chowder, where the classic creamy soup gets a flavorful twist with the iconic seafood seasoning.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 (6.5 oz) cans chopped clams, drained, juice reserved
  • 2 large potatoes, peeled and diced
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and celery, sautéing until soft, about 5 minutes. Stir in the 2 minced garlic cloves and cook for another minute.
  2. Sprinkle the 1/4 cup all-purpose flour over the vegetables, stirring to coat. Gradually whisk in the 2 cups chicken broth, followed by the 2 cups whole milk and 1 cup heavy cream, ensuring no lumps remain.
  3. Add the drained clams, reserved clam juice, diced potatoes, 1 tablespoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the potatoes are tender.
  4. Stir in the 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if necessary. Serve hot.

The Old Bay seasoning elevates this chowder with a hint of spice and complexity, making it a standout dish that’s both hearty and inviting.

Tip: For an extra touch of luxury, garnish with a sprinkle of Old Bay and a drizzle of melted butter before serving.

Old Bay Scallop Pasta

Old Bay Scallop Pasta

Dive into the flavors of the coast with this Old Bay Scallop Pasta, a dish that brings a little seafood magic to your weeknight dinner rotation.

Ingredients

  • 8 oz linguine pasta
  • 1 lb sea scallops, patted dry
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

  1. Cook linguine according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2 minutes per side until golden. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 minutes until slightly thickened.
  5. Stir in Old Bay seasoning, salt, and black pepper. Add cooked linguine and toss to coat in the sauce.
  6. Return scallops to the skillet, sprinkle with Parmesan cheese, and garnish with fresh parsley. Serve immediately.

The secret to this dish is the Old Bay seasoning, which adds a uniquely coastal flavor that pairs perfectly with the sweet, tender scallops.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce with the Old Bay seasoning.

Old Bay Fried Oysters

Old Bay Fried Oysters

Craving something crispy with a kick? These Old Bay Fried Oysters are your ticket to a flavorful seafood feast right at home.

Ingredients

  • 1 pint fresh oysters, shucked
  • 1 cup all-purpose flour
  • 2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying

Instructions

  1. In a shallow bowl, mix together 1 cup all-purpose flour, 2 teaspoons Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Pour 1 cup buttermilk into another shallow bowl, and place 1 cup panko breadcrumbs in a third bowl.
  3. Dip each oyster first into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.
  4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry oysters in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.

The magic of these oysters lies in the double crunch—first from the panko, then the juicy oyster inside. Perfect for when you want to impress without the fuss.

Tip: Serve with a squeeze of lemon and a dash more Old Bay for an extra flavor boost.

Old Bay Mussel Pot

Old Bay Mussel Pot

Dive into the flavors of the coast with this Old Bay Mussel Pot, a simple yet flavorful dish that brings the essence of seafood feasts right to your kitchen.

Ingredients

  • 2 lbs fresh mussels, cleaned and debearded
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tbsp Old Bay seasoning
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions

  1. In a large pot, heat 1 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
  2. Pour in 1 cup chicken broth and 1/2 cup dry white wine, then stir in 2 tbsp Old Bay seasoning. Bring the mixture to a simmer.
  3. Add the mussels to the pot, cover, and cook for 5-7 minutes until the mussels open. Discard any that remain closed.
  4. Sprinkle with 1/4 cup chopped fresh parsley and serve immediately with lemon wedges on the side.

The magic of this dish lies in the Old Bay seasoning, which infuses the mussels with a spicy, aromatic depth that’s irresistibly coastal.

Tip: Serve with crusty bread to soak up the delicious broth.

Old Bay Fish Tacos

Old Bay Fish Tacos

Dive into the flavors of the coast with these Old Bay Fish Tacos, a perfect blend of spicy and savory that’ll transport you straight to the beach with every bite.

Ingredients

  • 1 lb white fish fillets (like cod or tilapia)
  • 2 tbsp olive oil
  • 1 tbsp Old Bay seasoning
  • 1/2 tsp salt
  • 8 small corn tortillas
  • 1 cup shredded purple cabbage
  • 1/2 cup diced avocado
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream
  • 1 lime, cut into wedges

Instructions

  1. Preheat your grill or skillet to medium-high heat. Brush the fish fillets with olive oil and sprinkle evenly with Old Bay seasoning and salt.
  2. Grill the fish for 3-4 minutes per side, or until it flakes easily with a fork. Remove from heat and let rest for 2 minutes before breaking into chunks.
  3. Warm the corn tortillas on the grill for about 30 seconds per side, until they’re slightly charred and pliable.
  4. Assemble the tacos by dividing the fish among the tortillas. Top with shredded cabbage, diced avocado, and chopped cilantro. Drizzle with sour cream and serve with lime wedges on the side.

The magic of these tacos lies in the Old Bay’s bold seasoning, which pairs unexpectedly well with the cool, creamy toppings for a taco that’s anything but ordinary.

Tip: For an extra kick, mix a pinch of Old Bay into the sour cream before drizzling.

Old Bay Seafood Boil

Old Bay Seafood Boil

Dive into the flavors of the coast with this Old Bay Seafood Boil, a one-pot wonder that brings the beach to your backyard.

Ingredients

  • 1/4 cup Old Bay seasoning
  • 2 tbsp salt
  • 1 tbsp sugar
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 1 lb small red potatoes, halved
  • 2 ears corn, shucked and halved
  • 1 lb smoked sausage, sliced into 1-inch pieces
  • 1 lb large shrimp, unpeeled
  • 1/2 cup unsalted butter, melted

Instructions

  1. Fill a large pot with 4 quarts of water. Add 1/4 cup Old Bay seasoning, 2 tbsp salt, 1 tbsp sugar, lemon halves, and garlic. Bring to a boil over high heat.
  2. Add the potatoes to the pot and cook for 10 minutes.
  3. Add the corn and sausage, cooking for another 5 minutes.
  4. Finally, add the shrimp and cook until they turn pink, about 3 minutes.
  5. Drain the seafood boil and transfer to a large serving platter. Drizzle with melted butter and sprinkle with additional Old Bay seasoning to taste.

The magic of this dish lies in the layers of flavor, from the smoky sausage to the buttery shrimp, all tied together with that signature Old Bay kick.

Tip: Serve this boil right on the table covered with newspaper for a fun, hands-on dining experience.

Old Bay Grilled Octopus

Old Bay Grilled Octopus

Grilling octopus might seem daunting, but with Old Bay seasoning, you’re in for a flavorful and surprisingly simple seafood delight.

Ingredients

  • 1 lb octopus, cleaned and tentacles separated
  • 2 tbsp olive oil
  • 1 tbsp Old Bay seasoning
  • 1 lemon, cut into wedges
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your grill to medium-high heat (about 400°F).
  2. In a bowl, toss the octopus tentacles with 2 tbsp olive oil and 1 tbsp Old Bay seasoning until evenly coated.
  3. Grill the octopus for 3-4 minutes per side, or until charred and slightly crispy at the edges.
  4. Remove from the grill and immediately toss with 2 cloves minced garlic and 1/4 cup chopped fresh parsley.
  5. Serve hot with lemon wedges on the side for squeezing over the top.

The magic of this recipe lies in the smoky char from the grill paired with the zesty kick of Old Bay, transforming the octopus into a tender, flavor-packed dish.

Tip: For extra tenderness, boil the octopus for 30 minutes before grilling, then proceed with the recipe as directed.

Old Bay Shrimp and Grits

Old Bay Shrimp and Grits

There’s something irresistibly comforting about a bowl of creamy grits topped with spicy, Old Bay-seasoned shrimp. This dish is a cozy weeknight dinner that feels a little fancy without requiring much effort.

Ingredients

  • 1 cup stone-ground grits
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons Old Bay seasoning
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice

Instructions

  1. In a medium saucepan, bring water to a boil. Stir in grits and salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened.
  2. Remove grits from heat. Stir in butter and cheddar cheese until melted and smooth. Cover and set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Add shrimp, Old Bay seasoning, and garlic. Cook for 2-3 minutes per side until shrimp are pink and opaque.
  4. Stir in parsley and lemon juice, then remove from heat.
  5. Divide grits among bowls. Top with shrimp and drizzle with any remaining sauce from the skillet.

The magic of this dish lies in the contrast between the creamy, cheesy grits and the zesty, garlicky shrimp. It’s a balance of flavors and textures that’s sure to impress.

Tip: For an extra kick, add a pinch of cayenne pepper to the shrimp while cooking.

Old Bay Crab Dip

Old Bay Crab Dip

This Old Bay Crab Dip is a creamy, savory delight that brings a taste of the coast to your table in just minutes.

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 lb lump crabmeat, drained and picked over
  • 1/4 cup chopped green onions
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F and lightly grease a small baking dish.
  2. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and salt until smooth.
  3. Gently fold in the crabmeat and green onions until just combined.
  4. Spread the mixture into the prepared baking dish and sprinkle the cheddar cheese evenly over the top.
  5. Bake for 20 minutes, or until the dip is bubbly and the cheese is golden brown.

The magic of this dip lies in the Old Bay seasoning, which gives it a uniquely coastal flavor that’s irresistible with crackers or crusty bread.

Tip: For an extra kick, add a dash of hot sauce to the mix before baking.

Old Bay Seafood Paella

Old Bay Seafood Paella

Bring the flavors of the Chesapeake to your table with this Old Bay Seafood Paella, a vibrant twist on the classic Spanish dish that’s perfect for sharing.

Ingredients

  • 2 cups short-grain rice
  • 4 cups chicken broth
  • 1 lb mixed seafood (shrimp, mussels, and scallops)
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp saffron threads
  • 1/2 cup frozen peas
  • Lemon wedges, for serving

Instructions

  1. Heat olive oil in a large paella pan or skillet over medium heat. Add onion, bell pepper, and garlic, sautéing until soft, about 5 minutes.
  2. Stir in the rice, coating it with the oil and vegetables. Cook for 2 minutes until the rice is slightly toasted.
  3. Add chicken broth, Old Bay seasoning, smoked paprika, salt, and saffron. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, without stirring.
  4. Arrange the mixed seafood on top of the rice and scatter peas over the paella. Cover and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
  5. Remove from heat and let sit covered for 5 minutes. Serve with lemon wedges.

The magic of this paella lies in the Old Bay seasoning, which infuses the dish with a uniquely American coastal flavor that pairs beautifully with the seafood.

Tip: For an authentic touch, let the bottom layer of rice crisp up slightly before serving—it’s a prized texture known as ‘socarrat.’

Old Bay Crawfish Etouffee

Old Bay Crawfish Etouffee

Dive into the heart of Southern cuisine with this Old Bay Crawfish Etouffee, a dish that’s as vibrant in flavor as it is in tradition.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup seafood stock
  • 1 lb peeled crawfish tails
  • 2 tbsp Old Bay seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped fresh parsley
  • Cooked white rice, for serving

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the yellow onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes.
  2. Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes until golden.
  3. Gradually whisk in the seafood stock until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Add the crawfish tails, Old Bay seasoning, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
  5. Stir in the green onions and parsley. Serve hot over cooked white rice.

The magic of this etouffee lies in the Old Bay seasoning, which adds a distinctive depth that’s both spicy and slightly sweet, perfect for a lively dinner table.

Tip: For an extra kick, add a dash of hot sauce to the etouffee just before serving.

Old Bay Squid Ink Pasta

Old Bay Squid Ink Pasta

Dive into the depths of flavor with this Old Bay Squid Ink Pasta, a dish that’s as intriguing to look at as it is to eat, blending the oceanic essence of squid ink with the iconic spice of Old Bay.

Ingredients

  • 8 oz squid ink pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp Old Bay seasoning
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt, to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing until fragrant, about 1 minute.
  3. Stir in 1 tbsp Old Bay seasoning, then pour in 1/2 cup heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
  4. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Sprinkle with 1/4 cup grated Parmesan cheese and toss again.
  5. Season with salt to taste and garnish with fresh parsley before serving.

The magic of this dish lies in the bold contrast between the creamy, spiced sauce and the striking black pasta, making it a showstopper at any dinner table.

Tip: For an extra seafood kick, toss in some cooked shrimp or scallops when adding the pasta to the sauce.

Old Bay Seafood Gumbo

Old Bay Seafood Gumbo

Dive into the heart of Southern cooking with this Old Bay Seafood Gumbo, a rich and flavorful dish that brings the coast to your kitchen.

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp Old Bay seasoning
  • 1 lb shrimp, peeled and deveined
  • 1/2 lb crab meat
  • 1/2 lb andouille sausage, sliced
  • 2 cups cooked white rice
  • 2 tbsp chopped fresh parsley

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Stir in the flour to make a roux, cooking and stirring constantly for about 10 minutes until it turns a deep brown.
  2. Add the onion, green bell pepper, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
  3. Pour in the chicken broth and diced tomatoes, stirring to combine. Bring to a boil, then reduce heat to simmer for 20 minutes.
  4. Stir in the Old Bay seasoning, shrimp, crab meat, and andouille sausage. Simmer for another 10 minutes, or until the shrimp are pink and cooked through.
  5. Serve the gumbo over cooked white rice, garnished with chopped fresh parsley.

The magic of this gumbo lies in the depth of flavor from the dark roux and the punch of Old Bay, perfectly complementing the tender seafood and spicy sausage.

Tip: For an extra kick, add a dash of hot sauce to your bowl before serving.

Old Bay Clam Bake

Old Bay Clam Bake

There’s nothing quite like a classic Old Bay Clam Bake to bring the taste of the coast right to your backyard. This one-pot wonder is packed with flavor and perfect for sharing.

Ingredients

  • 1/4 cup Old Bay seasoning
  • 1 pound small red potatoes, halved
  • 4 ears of corn, husked and halved
  • 1 pound smoked sausage, sliced into 1-inch pieces
  • 2 pounds fresh clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup unsalted butter, melted
  • 1 lemon, cut into wedges
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Fill a large pot with 2 inches of water and bring to a boil. Add 1/4 cup Old Bay seasoning and stir to combine.
  2. Add the potatoes and corn to the pot. Cover and cook for 10 minutes.
  3. Add the smoked sausage and clams to the pot. Cover and cook for another 10 minutes.
  4. Add the shrimp to the pot, cover, and cook for 3-4 minutes until the shrimp are pink and the clams have opened.
  5. Drain the water and transfer the clam bake to a large serving platter. Drizzle with melted butter and garnish with lemon wedges and fresh parsley.

The magic of this dish lies in the layers of flavor built by steaming each ingredient in the Old Bay-infused broth, creating a harmonious blend that’s both rustic and refined.

Tip: Serve with crusty bread to soak up the delicious broth left in the pot.

Conclusion

We hope these 18 Spicy Old Bay Recipes inspire your next seafood feast! Each dish offers a delicious way to enjoy the bold flavors of Old Bay. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!

Leave a Comment