[CnD] History of Old Bay Seasoning

Naima Leigh nleigh2016 at gmail.com
Sat Aug 6 11:26:13 CEST 2016


History of Old Bay Seasoning

 

On Old Bay Seasoning and Crab Cakes

 

With spice grinder in hand, Gustav Brunn traveled to America from Germany
and settled down in Baltimore on the Chesapeake Bay where steamed crabs are
a staple. Gustav began grinding. In 1939, after trying many different
combinations, Gustav found just the right mix for a top secret blend of
spices that would be the most used seasoning on steamed crabs, shrimp,
lobster, and other tasty seafood dishes for generations to come. But
McCormick & Co., which purchased Old Bay in 1990, insists that the celery
salt-based blend is not just for seafood. You can also shake the seasoning
on chicken, french fries, popcorn, baked potatoes, deviled eggs, hamburgers,
and even pizza.-Todd Wilbur

 

Note:

 

You may know Old Bay best as that indispensable ingredient in a crawfish or
shrimp boil. But as kitchen maverick Todd Wilbur explains above, there's no
need to hold yourself back. We polled our most trusted cooks, and here's how
they made a batch of this homemade riff on Old Bay disappear in no time
flat. Mixed into crab cakes, natch Sprinkled on sweet corn Shaken or stirred
into a Bloody Mary Incorporated into the flour for dredging pan-fried fish
Incorporated into the flour for dredging pan-fried chicken Dumped into gumbo
Stirred into gazpacho Strewn atop a baked potato Dusted daintily over naan
Stirred into egg salad Rubbed on grilled fish that's destined to be wrapped
up in soft corn tortillas (that is to say, fish tacos) Melded into hot crab
dip Tossed with popcorn Whisked into egg white omelets Swirled into seafood
soups and stews Stirred into tartar sauce Dissolved in a brine for pork or
poultry Sprinkled in bread crumbs for, well, just about anything Mashed into
deviled eggs Injected into chicken or turkey Mixed into the coating for
onion rings Heaped on homemade potato chips Added to mayo for a quick dip
Mashed with butter, garlic, and Parmigiano-Reggiano and slathered on warm
bread Rubbed between the meat and skin of a hen prior to roasting Sprinkled
on homemade tortilla chips as they're pulled from the oil Tossed with oven
fries Incorporated into stuffing or, if you prefer, dressing (and we're
quite certain you know the difference between them.right?) Combined with
hummus Strewn on crawfish anything And, if you live in Maryland, lavished on
just about everything else you can think to eat

 

 



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