In 1939 Gustav Brum immigrated to Baltimore, Md., where he wisely established a spice business in a small space on Baltimore’s Market Place, which just happened to be right across the street from the Wholesale Fish Market.
With a small grinder Gustav put together a blend of spices – exact ingredients even today remain a secret, and ground them into a seasoning mix that he called “Delicious Brand Shrimp and Crab Seasoning”.
At this point in history, the blue crabs that we now pay so dearly for were overly plentiful in the bay and stories are told that some bars offered free crabs in order to lure in beer and ale drinkers. Quickly Brum’s seasoning mix became so popular that it was placed in shakers on counters along with the crabs.
As Old Bay celebrates its 70th birthday, it should be noted that even today this once distinctly regional product that was once such a Maryland delicacy is still manufactured in Baltimore, now by the McCormick Spice Company, and that distinctive yellow and blue tin that has long graced tables along the Chesapeake.
Dedicated fans of this zesty and bold seasoning are said to use it instead of salt and pepper. Have you tried sprinkling it over corn on the cob or scrambled eggs? One young man that I know swears that he even enjoys it sprinkled over vanilla ice cream.
You’ll notice that the following recipes that call for Old Bay are remarkably short on ingredients, but definitely “long” on flavor. We’ve enjoyed these this week and I think you will too. I urge you to bring out your Old Bay for your 4th of July Celebration! The Dip with Zip is almost too easy to be believed and, who knows what else you’ll decide to sprinkle your Old Bay onto … perhaps a fluffy baked potato?
Ultimate Sweet & Spicy Grilled Salmon from Old Bay
1 tablespoon firmly packed brown sugar
1 tablespoon Old Bay Seasoning
Olive oil
2 to 4 salmon portions
Preheat grill to medium high heat. Mix together brown sugar and Old Bay in a small bowl and mix. Brush salmon lightly with oil. Rub generously with seasoning mixture, patting to firm down. Grill over medium-high heat, skin down, for about eight minutes per inch of thickness until fish flakes easily with a fork. (This does not take long.)
Old Bay Shrimp Salad
1 pound medium shrimp, cooked and cleaned
1/2 cup Hellmanns mayonnaise
1/3 cup finely chopped celery
2 teaspoons Old Bay seasoning
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1/4 teaspoon Worcestershire seasoning
Cut shrimp in half and place in a bowl; set aside. Combine remaining ingredients in a small bowl and blend together. Pour over shrimp and toss gently. Cover and refrigerate for at least 1 hour before serving. Toss salad once again before serving. Serves 4.
Old Bay Party Dip with a Zip
2 cups (16-ounces) regular or light sour cream
1/2 cup Hellmanns mayonnaise
1/4 cup finely chopped green onions
1 tablespoon Old Bay Seasoning
Assorted cut-up fresh vegetables, crackers and or chips
Blend sour cream, mayonnaise, onions and Old Bay together in a small bowl and whisk to blend well. Cover and refrigerate several hours before serving with vegetables, crackers or chips.
Judi Leeming is a food columnist for the Dover Post, with which the Transcript is affiliated.
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In 1939 Gustav Brum immigrated to Baltimore, Md., where he wisely established a spice business in a small space on Baltimore’s Market Place, which just happened to be right across the street from the Wholesale Fish Market.
With a small grinder Gustav put together a blend of spices – exact ingredients even today remain a secret, and ground them into a seasoning mix that he called “Delicious Brand Shrimp and Crab Seasoning”.
At this point in history, the blue crabs that we now pay so dearly for were overly plentiful in the bay and stories are told that some bars offered free crabs in order to lure in beer and ale drinkers. Quickly Brum’s seasoning mix became so popular that it was placed in shakers on counters along with the crabs.
As Old Bay celebrates its 70th birthday, it should be noted that even today this once distinctly regional product that was once such a Maryland delicacy is still manufactured in Baltimore, now by the McCormick Spice Company, and that distinctive yellow and blue tin that has long graced tables along the Chesapeake.
Dedicated fans of this zesty and bold seasoning are said to use it instead of salt and pepper. Have you tried sprinkling it over corn on the cob or scrambled eggs? One young man that I know swears that he even enjoys it sprinkled over vanilla ice cream.
You’ll notice that the following recipes that call for Old Bay are remarkably short on ingredients, but definitely “long” on flavor. We’ve enjoyed these this week and I think you will too. I urge you to bring out your Old Bay for your 4th of July Celebration! The Dip with Zip is almost too easy to be believed and, who knows what else you’ll decide to sprinkle your Old Bay onto … perhaps a fluffy baked potato?
Ultimate Sweet & Spicy Grilled Salmon from Old Bay
1 tablespoon firmly packed brown sugar
1 tablespoon Old Bay Seasoning
Olive oil
2 to 4 salmon portions
Preheat grill to medium high heat. Mix together brown sugar and Old Bay in a small bowl and mix. Brush salmon lightly with oil. Rub generously with seasoning mixture, patting to firm down. Grill over medium-high heat, skin down, for about eight minutes per inch of thickness until fish flakes easily with a fork. (This does not take long.)
Old Bay Shrimp Salad
1 pound medium shrimp, cooked and cleaned
1/2 cup Hellmanns mayonnaise
1/3 cup finely chopped celery
2 teaspoons Old Bay seasoning
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1/4 teaspoon Worcestershire seasoning
Cut shrimp in half and place in a bowl; set aside. Combine remaining ingredients in a small bowl and blend together. Pour over shrimp and toss gently. Cover and refrigerate for at least 1 hour before serving. Toss salad once again before serving. Serves 4.
Old Bay Party Dip with a Zip
2 cups (16-ounces) regular or light sour cream
1/2 cup Hellmanns mayonnaise
1/4 cup finely chopped green onions
1 tablespoon Old Bay Seasoning
Assorted cut-up fresh vegetables, crackers and or chips
Blend sour cream, mayonnaise, onions and Old Bay together in a small bowl and whisk to blend well. Cover and refrigerate several hours before serving with vegetables, crackers or chips.
Judi Leeming is a food columnist for the Dover Post, with which the Transcript is affiliated.
