Homemade Old Bay Seasoning Recipe
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Multiple layers of complex flavors have made this iconic American spice blend a household favorite for generations. This homemade Old Bay Seasoning recipe is fabulous as an all-purpose seasoning blend and is sure to win a permanent place at your dinner table!
What is Old Bay Seasoning?
Old Bay Seasoning is a quintessential American spice blend that has had a popular following since it was developed over 80 years ago. It’s characterized by multiple layers of complex flavors that pair well with a large variety of dishes. Its broad flavor palette makes it a terrific all-purpose seasoning. I’ve created an Old Bay Seasoning copycat that I think you’ll agree is a total winner!
Where Did It Originate?
It was World War II and a man named Gustav Brunn, a German Jew, was sent to the Buchenwald concentration camp. His family managed to bribe the Nazi soldiers to release him for a hefty sum of 10,000 marks and then hastily made preparations to flee to the United States. He had to leave virtually everything behind but there was one item he couldn’t part with: His small spice grinder. Clutching his meager belongings he escaped from Germany and arrived in what would become his new home of Maryland, USA. He soon got a job working for America’s largest spice company, McCormick, but was fired after only a week because of his lack of English skills. But Brunn didn’t let that stop him.
In 1939 Brunn rented some space across from the Wholesale Fish Market at Baltimore’s Market Place and went to work creating what would become one of America’s most iconic spice blends. He started selling it under the name “Delicious Brand Shrimp and Crab Seasoning” but soon changed it to what would remain its permanent name, Old Bay, a tribute to the Old Bay Line steamship route on the Chesapeake Bay. The unique new seasoning spread via word of mouth and in time it acquired legendary status in its region and tremendous popularity beyond.
Ironically McCormick purchased Old Bay in 1990. They’ve continue to make it after Brunn’s original formula.
Old Bay Seasoning Ingredients
The original version is said to have contained 18 ingredients, most of which have remained a heavily guarded secret. While no one knows for sure what all of the ingredients are or what their quantities and ratios are, there have been many attempts over the years at replicating the blend. This is my copycat of the famous Old Bay Seasoning.
Included in my Old Bay Seasoning copycat recipe is salt, celery seed, sweet paprika, smoked paprika, black pepper, white pepper, nutmeg, mace, cardamom, ginger, allspice, cloves, cinnamon ground mustard, red pepper flakes, and bay leaves. That’s 16 spices and if you want to increase the count to the original 18, feel free to add a touch or two of your own. For example, you could add some garlic and/or onion powder.
I’ve tested this recipe on a large variety of foods and are confident you’re going to love this homemade Old Bay Seasoning as much as we do!
Homemade Old Bay Seasoning Recipe
Once you’ve gathered up the ingredients it takes just a couple of minutes to make.
Place all of the ingredients in a coffee or spice grinder or small blender and grind until it’s a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.
For optimal flavor use your homemade Old Bay Seasoning within 3 months.
Enjoy!
How to Use Old Bay Seasoning
While it’s traditionally associated with southern crab and crawfish boils, Old Bay Seasoning is deliciously versatile. Here are some tasty ways you can use it:
- In clam chowder and oyster stews
- Sprinkled on French fries, baked potato wedges, and baked potatoes
- Added to potato salad, macaroni salad, egg salad or tuna salad
- Sprinkled on jambalaya, gumbo and other rice dishes
- Sprinkled on popcorn
- Sprinkled on corn on the cob
- For seasoning roasted nuts
- Added to fish cakes, crab cakes, or fried catfish
- Sprinkled over fish tacos
- Sprinkled over bread rolls
- Strewn over chicken wings
- As a dry rub for fish, meat and poultry
- Added to eggs, deviled eggs, and omelettes
- Incorporated into marinades for meats, poultry and seafood
- Stirred into softened butter and then chilled to make a seasoned compound butter
- Sprinkled over steamed, boiled, baked or grilled veggies
For more delicious homemade seasoning blends be sure to try my:
- Greek Seasoning
- Curry Powder
- Creole Seasoning
- Montreal Steak Seasoning
- Jamaican Jerk Seasoning
- Shichimi Togarashi
- Sazon Seasoning
- Elote Seasoning
- Poultry Seasoning
- Seasoned Salt
- Garam Masala
- Chaat Masala
- Dukkah
- Za’atar
- Chinese Five Spice
- Chili Powder
- Shichimi Togarashi
- Taco Seasoning
- Berbere
- Baharat
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Homemade Old Bay Seasoning Recipe
Equipment
Ingredients
- 3/4 tablespoon salt
- 1 teaspoon celery seed (see note)
- 2 teaspoons sweet paprika
- 1 teaspoon ground dry mustard
- 1 teaspoon ground ginger
- 5 bay leaves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon ground cloves
Instructions
- Place all of the ingredients in a coffee or spice grinder or small blender and grind until it's a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.For optimal flavor use within 3 months.Makes about 1/4 cup.
Video
Notes
Nutrition
Originally published on The Daring Gourmet May 28, 2020
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This is a terrific blend and the flavors are very on point.
Thank you, Lynn, I’m happy you enjoyed it!
The recipe for Old Bay Seasoning says 12 servings. I am one person senior can you tell me in cups how much this recipe makes. Thank You.
HI Margaret, it makes just 1/4 cup with one serving being only a teaspoon.
This is a terrific blend and hands down beats any of the store-bought brands, including the name brands.
Really enjoyed this seasoning. The blend of spices and ratios were perfect, everything so well balanced. Didn’t need to make a single change. My go-to from now on.
I’m so glad you enjoyed it, Dean, thank you very much for the feedback!
Can I freeze this so it lasts longer? :)
Yes you can, Ele.
Hi! We were almost out of Old Bay Seasoning- commercial. We decided to make our own fresh using your recipe. The only addition we made was to add 1/4 tsp of marjoram. My husband is German and the family chef. He says Germans LOVE marjoram, so we added some to our mix In honor of old Gustav!
We are using it in our corned beef. Thanks for your recipe!!
Fantastic, Patricia, thanks so much for the feedback! And your husband is totally correct, marjoram is very much a staple in German cooking and I’m sure Gustav would feel honored :)
hi! question for you…i just want to confirm whether i should be using fresh bay leaves or dry? i only have dry, and the grinder didn’t totally grind the dry leaves to a powder. i can see them scattered throughout the powder, very small pieces though.
Hi Vesna, you’ll need dry bay leaves for this.
Thanks for the recipe! How much would you typically use in a recipe? For example, I have a crab cake recipe that makes about 3 cups of the mixture. How much of the seasoning mix to you recommend? Thanks so much!
Hi Susie, for 3 cups of the mixture I’d go with 1-2 teaspoons of Old Bay Seasoning. It really depends on what other ingredients you have in your crab cakes and how pronounced you want the Old Bay flavor to be. What I recommend is starting with less, like a teaspoon, then take just a tablespoon of your mixture and fry it up, taste it, and then decide if you want to add more of the seasoning.
This is awesome! I like to add a little citrus for brightest. I use “True Lemon” or “True Orange” depending on what I am putting it on. I just make up different jars for each.
I love the “True” crystalized citrus packets. They are so versatile.
I’m happy you enjoyed it, Heidi-Jo, thanks so much for the feedback!
Thank you so much as this is not a readily available spice to purchase in Australia and I love the story of how the man from Germany created this mix. I will be combining spices tonight :D
You’re very welcome, Merryn, I hope you enjoy it! :)
Have not tried yet but sounds promissing, maybe coriander is one of the other 2 ingredients. In Maryland I think the JO spice is preferred by those in the know although not as a available. Probably an ex-employee of McCormick who was making Old Bay for years so took the recipe and added more of this and less of that.
As a Certified Corporate Executive Chef, this recipe is spot on!
Thank you very much, Ken! :)
FYI – there is no garlic or onion in original Old Bay. I have a life-threatening allium (everything in the onion & garlic family) allergy, and have confirmed with the company that their product will not kill me, and they have very strict sanitation policies in place to prevent cross contamination from their other spice blends. Also, I’m still alive, so there is some anecdotal proof. So, while your suggestion to add onion and garlic would indeed bring it up to 18, those aren’t the two that are missing.
Hi Steven, thanks for sharing. I don’t include garlic or onion in my recipe. I merely mention them in my blog post as examples of additional flavors you can add if you wish to.
Love this recipe I have Loved Old Bay and like to add to many things but sometimes way too salty to add enough….making my own I can make it without salt as well…Thanks for sharing
Thanks so much, Mary, I’m happy you enjoyed it!
Hi Kimberly…I am well in my 60’s and my grandparents lived in Maryland on the Eastern Shore. When I was barely walking they would either purchase steamed crabs from crab shacks or catch crabs to steam at home. People who crab on the Eastern Shore of Maryland have been using Old Bay Seasoning packaged by McCormick on steamed Crabs for way more than 20 years. McCormick obtain the RiGHTS in 1990 but the seasoning was under McCormick years before. The full story is very interesting.
https://en.wikipedia.org/wiki/Old_Bay_Seasoning
Hi Karen, yes that’s correct, it has been more than 20 years since McCormick bought Old Bay – they bought it in 1990 which is 30 years ago. Obtaining the rights and buying it is the same thing. The line you’re referring to in the Wiki article, “the rights to the seasoning brand were purchased by McCormick & Co in 1990”, links to this article as the source of that info: https://www.baltimoresun.com/news/bs-xpm-1990-11-01-1990305197-story.html. That article corroborates what I’ve said, namely that McCormick purchased Old Bay Seasoning for the first time in 1990. Prior to that it was owned by Baltimore Spice Company, the family owned company started by the man who invented Old Bay Seasoning.