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Tag: old bay seasoning

  • Seafood Salad

    Seafood Salad

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    This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.

    Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.

    plated Seafood Salad with crackers
    • It is light and refreshing. Perfect for summer entertaining.
    • The bite-sized pieces of shrimp in this recipe are tender and flavorful.
    • While the firm crab meat adds a little sweetness.
    • The zesty, creamy, and seasoned dressing accentuates the seafood and the crunch of the vegetables.
    • Sprinkled with a little dill makes this look so professional and appealing.
    mayonnaise , hot sauce , shrimp , lemon, crab , celery , green onion , dill , old bay seasoning , salt and pepper with labels to make Seafood Salad with titles

    Ingredients for Seafood Salad

    I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.

    • Shrimp: Use cooked medium shrimp that is peeled and chilled. If you have raw shrimp, cook just until pink and opaque, and then chill before using.
    • Crab: I use imitation crab meat in this salad because it’s budget-friendly and easy to find. I cut it into bite-sized pieces.
    • Celery: Celery adds a nice crunch and freshness to the dish.
    • Green Onion: Finely diced green onion adds flavor without overpowering the seafood.
    • Dressing: The base of this dressing is mayonnaise. Fresh lemon juice and fresh dill add a bright flavor, while Old Bay seasoning enhances the flavor of the seafood.

    Variations

    • Chopped hardboiled eggs add texture, crunch, and color to seafood salad.
    • Green onion can be replaced with 1 tablespoon of finely minced red onion.
    • Add other fresh herbs like parsley or cilantro.
    • Additional veggies can be added—try red bell pepper, tomato, or diced cucumber.
    adding ingredients to bowl to make Seafood Salad

    How to Make Seafood Salad

    1. Chop the shrimp and tear the imitation crabmeat into bite-sized pieces.
    2. In a medium bowl, whisk the dressing ingredients (recipe below).
    3. Gently toss in seafood, celery, and green onion until coated.

    Serving Suggestions

    • Serve this salad with crackers or crostini.
    • It can be spooned onto a croissant and served as a seafood salad sandwich.
    • Spoon it over a bed of greens.
    bowl of Seafood Salad with spoons
    • For the best shrimp and crab salad, cut the ingredients bite-sized pieces so a little bit of everything gets on every forkful.
    • Make ahead so the salad stays extra cold, and stir thoroughly before serving.
    • Keep leftover seafood salad in a covered container in the refrigerator for up to 3 days.

    More Seafood Favorites

    Did you enjoy this Seafood Salad Recipe? Leave a comment and rating below.

    plated Seafood Salad with crackers

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    Seafood Salad

    This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.

    Prep Time 20 minutes

    Cook Time 0 minutes

    Total Time 20 minutes

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    • Roughly chop the shrimp. Tear the crab into bite-size pieces.

    • In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.

    • Add the shrimp, crab, celery, and green onion. Toss to combine.

    • Season with salt and black pepper to taste. Garnish with additional dill if desired.

    Serve with crackers, over lettuce, or serve sandwich style.
    Leftovers will keep and airtight container in the refrigerator for 3 days. 

    Calories: 289 | Carbohydrates: 11g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 846mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Salad
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    refreshing Seafood Salad with lemon and writing
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    Holly Nilsson

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  • Salmon Burgers

    Salmon Burgers

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    Salmon burgers are as easy to make as they are delicious!

    In this recipe, salmon fillets are transformed into juicy salmon patties and tucked into soft buns with lettuce and tartar sauce.

    easy Salmon Burger with tartar sauceeasy Salmon Burger with tartar sauce
    • It’s a light, fresh, and really delicious way to prepare salmon!
    • They’re flavor-packed while letting the flavor of the salmon shine.
    • They’re made with real fresh(or frozen) salmon fillets.
    • Salmon is lean and packed with protein.
    • The burger patties can be prepped and chilled up to a day ahead of time.
    lettuce , garlic powder , oil , breadcrumbs , lemon , tartar sauce , hamburger buns , parsley , dijon , salmon , salt and pepper with labels to make Salmon Burgerlettuce , garlic powder , oil , breadcrumbs , lemon , tartar sauce , hamburger buns , parsley , dijon , salmon , salt and pepper with labels to make Salmon Burger

    Ingredients for Salmon Burgers

    Salmon: Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.

    Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.

    Seasonings: I love using Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder to give these salmon burgers a zesty and mildly spicy flavor.

    Variations

    • Mix in some diced red bell peppers or shredded zucchini for a pop of color and extra moisture.
    • Add some fresh dill or other herbs, homemade lemon pepper seasoning, or even lemon zest.
    • Toss in some shredded parmesan or cheddar cheese for extra richness.
    adding ingredients to food processor to make Salmon Burgeradding ingredients to food processor to make Salmon Burger
    ingredients in a bowl to make a Salmon Burgeringredients in a bowl to make a Salmon Burger
    Salmon Burger patties on a plate before cookingSalmon Burger patties on a plate before cooking

    How to Make Salmon Burgers

    Salmon burgers can be made into a full-size burger patty or shaped into sliders!

    1. Pulse 1/3 of the salmon with seasonings in a food processor until smooth (but not pasty).
    2. Transfer the mixture to a large bowl and add the remaining salmon, parsley, breadcrumbs, salt, and pepper (recipe below).
    3. Form mixture into patties and chill.
    4. Pan-fry salmon burgers in oil until golden brown.

    Assemble salmon burgers with lettuce and tartar sauce between hamburger buns.

    While the salmon burgers are cooling, butter and toast the cut sides of the burger buns in the pan while it’s still hot.

    Salmon Burger Toppings

    Salmon Burger with lettuceSalmon Burger with lettuce

    Storing Salmon Burgers

    Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.

    Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.

    Summer is for Salmon!

    Did you make these Salmon Burgers? Leave us a rating and a comment below.

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    Salmon Burgers

    Salmon burgers are the perfect option when craving a light and flavorful meal.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Chill Time 30 minutes

    Total Time 1 hour 5 minutes

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    • Cut the salmon into ¼-inch pieces. Place ⅓ of the salmon in a food processor bowl with mustard, lemon juice, Old Bay seasoning, and garlic powder. Pulse until combined and almost smooth and well mixed.

    • Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.

    • Wet your hands with water and gently form the salmon into four patties, 4-inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.

    • In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.

    • To serve, top each bun with tartar sauce, lettuce, and a salmon patty.

    Leftover salmon patties can be stored (separately from the buns) in an airtight container in the fridge for up to 2 days. 
    Reheat in a skillet on the stovetop or in the air fryer. 

    Calories: 440 | Carbohydrates: 32g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 621mg | Potassium: 737mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Fish, Lunch, Sandwich, Seafood
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Salmon Burger with lettuce and tartar sauceSalmon Burger with lettuce and tartar sauce
    easy to make Salmon Burger with writingeasy to make Salmon Burger with writing
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    open faced Salmon Burger and Salmon Burger with tartar sauce with a titleopen faced Salmon Burger and Salmon Burger with tartar sauce with a title

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    Holly Nilsson

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  • Shrimp Boil

    Shrimp Boil

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    If summer had a flavor, this good ol’ shrimp boil would be it!

    This easy recipe comes together in one big stockpot filled with creamy potatoes, sweet corn, zesty sausage, and jumbo shrimp perfectly seasoned with Old Bay!

    sheet pan of Shrimp Boil with seasoningsheet pan of Shrimp Boil with seasoning

    What is a Shrimp Boil?

    • Also known as a Southern Boil, shrimp boils dump everything onto a newspaper-lined table so everyone can dig in! This version uses a large serving platter or tray.
    • Since the protein and veggies are cooked in one pot, everything gets infused with robust Cajun flavor.
    • So simple! This recipe tastes delicious and fresh – all you need are lemon wedges, melted butter, and sliced baguettes for all that juicy broth!
    corn , onion , shrimp , beer , potatoes, bay leaves , sausage , butter , garlic , old bay seasoning with labelscorn , onion , shrimp , beer , potatoes, bay leaves , sausage , butter , garlic , old bay seasoning with labels

    Ingredients Needed For Shrimp Boil

    Shrimp: The star of the boil is the shrimp! Choose shell on jumbo or large shrimp. If using frozen shrimp, it doesn’t need to be thawed, just add a minute or two to the cooking time. Typically, ¼ pound of shrimp for each person is a good ratio.

    Sausage: This recipe calls for smoked sausage. You can use any variety, including andouille sausage or kielbasa; I love a spicy or garlicky version.

    Potatoes: Whole baby red or yellow potatoes are easy to use but you can also use quartered red potatoes or Yukon Golds – no need to peel them! Skip the Russet or baking potatoes, they’re too grainy and starchy for this application.

    Corn: Corn on the cob adds a sweet flavor to a shrimp boil! So will colorful strips of red bell pepper and halved cherry tomatoes.

    Seasonings: Beer is added to the water with lemon, onion, garlic, and other seasonings for flavor. Old Bay Seasoning has all the delicious components for a classic Southern boil (you can also make your own homemade Old Bay Seasoning). You can use a shrimp boil seasoning if you’d like in place. Feel free to zest it up with some Cajun seasoning in the butter.

    Variations—Not every region has access to crawfish, but they’re a great addition to shrimp, and so are fresh crab legs.

    adding seasonings , lemon and onion to pot to make Shrimp Boiladding seasonings , lemon and onion to pot to make Shrimp Boil
    adding potatoes to pot to make Shrimp Boiladding potatoes to pot to make Shrimp Boil
    cooking corn and sausage to make Shrimp Boilcooking corn and sausage to make Shrimp Boil
    Shrimp Boil in the potShrimp Boil in the pot

    How to Make a Shrimp Boil

    1. Bring water, beer, lemon, garlic, ½ cup of Old Bay, and bay leaves to a boil in a large stockpot, per the recipe below.
    2. Add potatoes and then the corn and sausage and reduce heat to a simmer.
    3. Add shrimp and cook until they are pink and cooked through.
    4. Discard bay leaves and drain the stockpot.
    5. Transfer to a platter and drizzle with melted butter and some fresh parsley.

    A seafood boil is an all-hands affair; lots of sliced bread and a squeeze of lemon juice are must-haves!

    PRO TIP: Save that rich seafood broth! Strain out any solids and freeze in quart-sized zippered bags and use in a future gumbo, jambalaya, or seafood chowder.

    dipping Shrimp Boil in saucedipping Shrimp Boil in sauce

    Storing and Reheating Leftovers

    Leftover shrimp boil can be kept in a covered container in the refrigerator for up to 4 days. Reheat under the broiler until heated through.

    More Shrimp Faves

    Did your family love this Shrimp Boil recipe? Leave us a rating and a comment below!

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    Shrimp Boil

    Shrimp, corn, potatoes, and sausage are cooked together with flavorful spices in one big pot!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

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    • In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.

    • Add the potatoes and boil for 10 minutes.

    • Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.

    • Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).

    • Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.

    • Serve with lemon wedges, Old bay seasoning and sliced baguette.

    Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler. 

    Calories: 543 | Carbohydrates: 40g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1416mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 26mg | Calcium: 167mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Main Course, Seafood
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Shrimp Boil with sweet corn and writingShrimp Boil with sweet corn and writing
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    Shrimp Boil with zesty sausage with writingShrimp Boil with zesty sausage with writing
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    Holly Nilsson

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  • Matt About Town: Old Bay and Jimmy’s Famous Seafood: Baltimore’s spiciest collaboration – WTOP News

    Matt About Town: Old Bay and Jimmy’s Famous Seafood: Baltimore’s spiciest collaboration – WTOP News

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    Matt About Town: Old Bay butter spices up Maryland’s culinary scene

    It’s one of the hottest collaborations of the season featuring a famous Maryland spice.

    In today’s edition of “Matt About Town,” WTOP’s Matt Kaufax heads up to Baltimore — to try some Old Bay flavors soon to be hitting stores near you!

    The new Old Bay butters, sauces, dips and more, which only dropped within the past month and are still making their way to be more widely available at Maryland grocery stores, are courtesy of a unique collaboration.

    Owners of Baltimore restaurant Jimmy’s Famous Seafood, which is celebrating its 50th anniversary this year, said they taste-tested around 300 different products, in partnership with McCormick Spice company, to perfect their new flavors.

    Come along with Matt as he embarks on a culinary journey: Maryland-style.

    To learn more about the collaboration between Old Bay and Jimmy’s, and to see a store locator that will point you in the direction of your nearest Old Bay butter fix, you can visit the restaurant’s website.

    If you’ve got an idea for a feature story Matt should cover, reach out via the WTOP “contact us” page to submit your idea.

    ‘Matt About Town’ airs every Tuesday and Thursday on WTOP starting at 7:45am, with video pieces on wtop.com.

    You can also contact Matt directly. His contact information is listed below.

    Check out more of “Matt About Town” on WTOP.

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  • Cheesy Hot Crab Dip

    Cheesy Hot Crab Dip

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    Crab Dip is one of the best hot appetizers, perfect for parties!

    Crab meat is mixed with cream cheese, sour cream, and mayonnaise, then topped with melted cheddar and served hot and bubbling.

    Enjoy this hot and hearty dip served from a crock pot to keep the party going for hours!

    taking a spoonful of Cheesy Hot Crab Dip out of the dish

    Hot Crab Dip Made Easy

    • This crab dip is easy to prep and oven ready in minutes.
    • It’s a great way stretch pricey crab meat to feed a crowd.
    • For occasions that call for hearty appetizers, this hot or cold dip is just the ticket. It’s filling enough to keep partygoers happy and satisfied all day long!
    • Serve along with other party favorites, like spinach artichoke dip or the ever-popular crack dip.
    cream cheese , mayonnaise , garlic powder , seasoned salt , crab meat , sour cream , green onions , cheese , old bay seasoning with labels to make Cheesy Hot Crab Dip

    Ingredients for Crab Dip

    Crab – Use fresh jumbo lump crab meat or frozen lump crab meat if possible. Canned crab meat is a close second. In a pinch or for a budget-friendly option, choose imitation crab meat, also known as surimi.

    Cream Cheese – A block of full-fat cream cheese is mixed with sour cream for great flavor and to make the dip easy to scoop.

    Seasoning – Old Bay seasoning is great with seafood including this crab dip. Spice it up more with your own favorite additions like a splash of hot sauce or a squeeze of lemon juice. You can use fresh garlic instead of garlic powder or stir in fresh herbs like tarragon, parsley, dill, or chives.

    adding seasonings to cream cheese and sour cream to make Cheesy Hot Crab Dip
    mixed ingredients to make Cheesy Hot Crab Dip
    adding crab, cheese and green onions to bowl to make Cheesy Hot Crab Dip
    adding cheese on top of casserole dish for Cheesy Hot Crab Dip

    How to Make Crab Dip

    This dip is so easy to prepare. Just mix and heat!

    1. Mix softened cream cheese with sour cream, mayonnaise, and seasonings with a hand blender until fluffy.
    2. Fold in the crab meat, onions, and half the cheddar.
    3. Transfer to a baking dish, top with the remainder of cheese, and bake until hot and bubbling.
    4. Serve with a selection of sturdy dippers.
    close up of Cheesy Hot Crab Dip

    Dipping Delights

    Hot crab dip deserves the best dippers! Crostini or baguette slices rounds are ideal. Soft pretzels, tortilla chips, or pretzel bites are other favorites. Keep it low carb with celery, carrots, or other veggie dippers if you’d like.

    Storing Crab Dip

    Keep leftover dip for 3 days in the refrigerator. To reheat, top with fresh cheddar cheese and heat in the oven or microwave until bubbling. Freezing is not recommended.

    Perfect Party Dips

    Did you make this Cheesy Hot Crab Dip? Leave us a rating and a comment below!

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    Cheesy Hot Crab Dip

    Hot and cheesy crab dip is one of the best hot appetizers, perfect for parties!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    Mixing Bowls on white background

    a white and black hand mixer with red buttons

    • Preheat the oven to 375°F.

    • In a medium bowl, combine cream cheese, sour cream, mayonnaise, old bay seasoning, seasoned salt, and garlic powder. Mix with a hand mixer on medium speed until fluffy.

    • Gently fold in the green onions, crab meat, and half of the cheddar cheese.

    • Spread the crab mixture into a 1 to 1 ½ QT dish (8×8-inches). Top with remaining cheese and bake for 15-20 minutes or until melted and bubbly.

    • Serve with toasted baguette.

    • Choose lump crab meat if possible. Canned or imitation crab can be used in place.
    • Use a hand mixer to mix the cream cheese, this keeps the dip fluffy and easy to scoop.
    • The cheese mixture can be replaced with a crumb topping if desired. Combine ½ cup Panko crumbs, 2 tablespoons melted butter, 1 tablespoon parmesan cheese and sprinkle overtop before baking.

    Calories: 210 | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 621mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dip, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Cheesy Hot Crab Dip with writing
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    Holly Nilsson

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