Food editors surveyed several hundred avid cooks out there in foodie land, asking one simple question: “What’s your secret ingredient?”

The answer wasn’t much of a surprise to them. Almost 80% of respondents replied, “Old Bay Seasoning.” By the way, the #2 answer was Worcestershire Sauce, and the #3 answer (hold onto your chair) was bacon fat (no kidding).

Back to Old Bay. Do you use this, or have you even heard of it? I confess “No” on both counts. So I went hunting for more information on this product. Here’s what I found on the Old Bay website:

There are two things you need to know about OLD BAY® Seasoning:

1) it's great on seafood and
2) it's great on everything else. For 60 years it's ruled the spice rack as The Definitive Seafood Spice, with a world-famous blend of 12 herbs and spices.

In Chesapeake Bay, it's on every dining room table, nestled between the salt and pepper shakers. But it's more than that. It's a time-honored tradition. When somebody whips out the little yellow can, you know you're in for a good time.

Then they go on to tell us sprinkle it lovingly on: all seafood, all shellfish; French fries & fried; chicken; hamburgers & sandwiches; popcorn; pizza; hors d'oeuvres; dips & cheese platters; baked potatoes; mashed potatoes; steamed veggies; macaroni; meats & poultry; deviled eggs and scrambled eggs; egg, tuna or chicken salad; casseroles; stir-fries; soups, and stews and gumbo.

The site also gives a hot tip: Keep one in your purse or fanny pack to battle bland food on-the-go. A plan for battling bland food is always good strategy.

Naturally I wondered what was in this stuff that would make it so popular. The ingredients list is tame in terms of no additives, preservatives, or chemicals: celery salt and celery seed, mustard, red pepper, black pepper, laurel leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. It is high in sodium (160 mg per ¼ tsp), but it has 0 calories, 0 fat, 0 cholesterol, 0 carbohydrates, 0 protein, and 0 fiber.

I will be looking for this little product on my grocer’s shelves soon. Meanwhile, here are three recipes straight from the Old Bay website that you might like. I’ll be interested to know if you already use this product and what you think of these recipes, so drop us a line and share your perspective!

---

Old Bay Crab Cakes

2 slices dried bread, crusts removed
milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat

In a large bowl, break bread into small pieces. Moisten with milk. Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and crabmeat. Mix lightly and shape into 4 patties. If time permits, refrigerate patties 30 minutes to help keep them together when cooking.

Broil or fry until golden-brown on both sides.

Help on downloading recipes

---

Old Bay Rub Grilled Salmon

1 tablespoon firmly packed brown sugar
1 tablespoon OLD BAY® Seasoning
1 pound salmon fillets

Mix brown sugar and OLD BAY in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture. Grill over medium-high heat or broil 8 minutes per inch of thickness or until fish flakes easily with a fork, turning once.

Help on downloading recipes

---

Backyard Burgers the Old Bay Way

1 pound lean ground beef, chicken or turkey
2 teaspoons OLD BAY® Seasoning or 2 teaspoons OLD BAY® 30% Less Sodium Seasoning

In a bowl, mix ground meat and OLD BAY. Shape into 4 patties. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through. (Internal temperature of 165 °F for ground chicken or turkey; 160 °F for ground beef.). Pile on the favorite toppings: mustard, mayo, ketchup, BBQ sauce, lettuce, pickle, tomato, cheese and the works. Sprinkle extra OLD BAY as a finishing touch.

 

Help on downloading recipes