17 Spicy Old Bay Recipes Delicious

Hey there, spice lovers! If you’re craving dishes that pack a punch with that iconic Old Bay flavor, you’re in for a treat. From zesty seafood boils to fiery snacks, we’ve rounded up 17 mouthwatering recipes that’ll bring the heat to your kitchen. Whether you’re a seasoned chef or just starting out, these spicy Old Bay creations are sure to impress. Ready to turn up the heat? Let’s dive in!

Old Bay Steamed Shrimp

Every now and then, we stumble upon a dish that’s so brilliantly simple yet explosively flavorful, it feels like the culinary gods are playing a delicious joke on us. Enter: Old Bay Steamed Shrimp, the kind of recipe that makes you wonder why you ever bothered with anything more complicated.

Ingredients

• 1 pound large wild-caught shrimp, deveined with shells on
• 1/4 cup Old Bay seasoning
• 2 cups water
• 1/2 cup apple cider vinegar
• 1 lemon, thinly sliced
• 2 bay leaves

Instructions

1. In a large pot, combine water, apple cider vinegar, lemon slices, and bay leaves. Bring to a rolling boil over high heat.
2. Once boiling, sprinkle in the Old Bay seasoning, stirring briefly to infuse the liquid with its signature spice.
3. Add the shrimp in a single layer, ensuring they’re submerged in the boiling liquid. Cover the pot immediately to trap the steam.
4. Steam the shrimp for exactly 3 minutes, or until they turn pink and opaque. Overcooking is the enemy of tenderness here.
5. Using a slotted spoon, transfer the shrimp to a serving bowl, leaving the steaming liquid behind.
6. Let the shrimp rest for 2 minutes before serving to allow the flavors to meld beautifully.

Kitchen wisdom whispers that the best way to enjoy these succulent shrimp is with your hands, letting the Old Bay seasoning dust your fingers as you peel. The texture? Perfectly tender with a bite that’s just right. The flavor? A merry dance of spice, tang, and sweetness that’ll have you licking your lips for more. Serve them piled high on a newspaper-lined table for that authentic seaside feast vibe, or toss them into a salad for a refreshing twist.

Old Bay Crab Cakes

Feast your eyes and prep your palate, because we’re diving fork-first into the world of Old Bay Crab Cakes – where every bite is a briny, buttery hug from the sea. Perfect for when you want to impress at a dinner party or just treat yourself to something spectacularly seafood-y.

Ingredients

• 1 pound jumbo lump crabmeat, carefully picked for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, clarified
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, gently combine the crabmeat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, and lemon juice, being careful not to break up the crabmeat too much.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, and refrigerate for at least 30 minutes to firm up. Tip: Chilling helps the crab cakes hold their shape during cooking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
4. Carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding, for 4-5 minutes per side or until golden brown and crispy. Tip: Resist the urge to flip them too soon; patience ensures a perfect crust.
5. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess butter. Tip: A quick drain keeps them crispy, not greasy.
6. Sprinkle with fresh parsley before serving.

Absolutely irresistible, these crab cakes boast a crispy exterior giving way to tender, flavorful crab. Serve them atop a bed of arugula with a dollop of remoulade for a dish that screams summer sophistication.

Old Bay Seasoned Roasted Potatoes

Salutations, spud lovers! If you’re on the hunt for a side dish that packs a punch of flavor with a crispy exterior and a fluffy interior, you’ve just hit the jackpot. These Old Bay Seasoned Roasted Potatoes are about to become your new obsession, offering a delightful crunch with every bite and a seasoning that sings.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 3 tbsp clarified butter, melted
• 2 tbsp Old Bay seasoning
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 425°F (220°C) and position the rack in the center for even heat distribution.
2. In a large mixing bowl, toss the cubed Yukon Gold potatoes with melted clarified butter until evenly coated.
3. Sprinkle the Old Bay seasoning, sea salt, and freshly ground black pepper over the potatoes, tossing again to ensure each piece is generously seasoned.
4. Drizzle the extra-virgin olive oil over a rimmed baking sheet, spreading it evenly to prevent sticking.
5. Arrange the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to achieve maximum crispiness.
6. Roast in the preheated oven for 25 minutes, then flip each potato piece to ensure even browning.
7. Continue roasting for an additional 20-25 minutes, or until the potatoes are golden brown and crispy on the outside.
8. Remove from the oven and let stand for 5 minutes to allow the potatoes to crisp up further.

How about that for a showstopper? These potatoes emerge from the oven with a golden crust that gives way to a tender, fluffy center, all while the Old Bay seasoning delivers a savory, slightly spicy kick. Serve them alongside a creamy aioli for dipping, or scatter over a bed of greens for a hearty salad twist.

Old Bay Grilled Corn on the Cob

Nothing says summer quite like the smoky, buttery bliss of grilled corn on the cob, especially when it’s dressed to impress with a generous sprinkle of Old Bay seasoning. This recipe is your ticket to transforming humble corn into a show-stopping side that’ll have everyone at the barbecue begging for your secret.

Ingredients

• 4 ears of fresh sweet corn, husks removed
• 2 tablespoons clarified butter, melted
• 1 tablespoon Old Bay seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Sea salt, to finish

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F.
2. While the grill heats, brush each ear of corn with clarified butter, ensuring an even coat.
3. In a small bowl, mix Old Bay seasoning, smoked paprika, garlic powder, and cayenne pepper.
4. Sprinkle the seasoning mix over the buttered corn, rotating to cover all sides.
5. Place the corn on the grill. Cook for 10-12 minutes, turning every 3 minutes for even charring.
6. Remove the corn from the grill when kernels are tender and lightly charred.
7. Sprinkle with a pinch of sea salt for a final flavor boost before serving.

For an extra tip, let the corn rest for a minute off the grill; this allows the flavors to meld beautifully. Another pro move? Serve with lime wedges for a zesty twist that cuts through the richness. And remember, the key to perfect grill marks is not moving the corn too often—patience pays off!

Finally, this Old Bay Grilled Corn on the Cob is a symphony of smoky, spicy, and buttery notes with a crunch that’s downright addictive. Try stacking them on a platter with extra seasoning on the side for a DIY flavor station that’s as fun as it is delicious.

Old Bay Chicken Wings

Hold onto your napkins, folks, because these Old Bay Chicken Wings are about to take your taste buds on a joyride they won’t forget. Perfect for game day, a backyard bash, or when you’re just feeling a little extra, these wings pack a punch of flavor that’s as bold as your decision to wear white after Labor Day.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints, tips discarded
• 2 tbsp clarified butter, melted
• 3 tbsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 cup all-purpose flour
• 1/2 cup buttermilk
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together buttermilk, 1 tbsp Old Bay seasoning, garlic powder, onion powder, and smoked paprika until fully combined.
2. Add chicken wings to the buttermilk mixture, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor penetration.
3. In a separate bowl, mix flour with the remaining 2 tbsp Old Bay seasoning. Dredge each marinated wing in the flour mixture, shaking off excess.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F. Fry wings in batches, avoiding overcrowding, for 10-12 minutes or until golden brown and crispy.
5. Transfer fried wings to a wire rack set over a baking sheet to drain. Immediately brush with melted clarified butter for an extra glossy finish.
6. Serve hot, with a side of cooling ranch or blue cheese dressing to balance the heat. For a show-stopping presentation, pile them high on a platter with lemon wedges and celery sticks.

Crispy on the outside, juicy on the inside, these Old Bay Chicken Wings are a symphony of textures and flavors that dance together in perfect harmony. Whether you’re dunking, dipping, or devouring them straight off the plate, one thing’s for sure: they’re bound to disappear faster than your resolve to eat just one.

Old Bay Seafood Boil

Kick off your summer feast with a bang by diving into this Old Bay Seafood Boil, where the ocean’s bounty meets a symphony of spices in a pot that’s practically begging to be the centerpiece of your backyard bash.

Ingredients

• 2 lbs large Gulf shrimp, head-on for maximum flavor
• 1 lb Alaskan king crab legs, split for easy eating
• 1 lb littleneck clams, scrubbed
• 1 lb Andouille sausage, sliced into 1-inch pieces
• 6 ears sweet corn, halved
• 1.5 lbs baby red potatoes, quartered
• 1/2 cup Old Bay seasoning, plus extra for serving
• 1/4 cup clarified butter, melted
• 2 lemons, halved
• 4 quarts cold water

Instructions

1. In a 12-quart stockpot, bring 4 quarts of cold water to a rolling boil over high heat.
2. Add 1/2 cup Old Bay seasoning to the boiling water, stirring to dissolve completely.
3. Carefully add the quartered baby red potatoes to the pot, cooking for 10 minutes until just tender.
4. Gently place the halved ears of corn into the pot, continuing to boil for another 5 minutes.
5. Introduce the sliced Andouille sausage and scrubbed littleneck clams, cooking for 3 minutes until the clams begin to open.
6. Add the Gulf shrimp and split Alaskan king crab legs, cooking for an additional 4 minutes until the shrimp are pink and opaque.
7. Drain the seafood boil in a large colander, then transfer to a newspaper-lined table for a traditional presentation.
8. Drizzle with melted clarified butter and squeeze fresh lemon halves over the top, serving with extra Old Bay seasoning on the side.

Yield to the irresistible allure of this seafood boil, where each bite offers a juicy, spice-kissed morsel that’s best enjoyed with your hands and a side of cold beer. The potatoes soak up the savory broth, while the corn provides a sweet crunch, making every component a star in its own right.

Old Bay Popcorn

Howdy, snack enthusiasts! If you’re tired of the same old butter-and-salt routine, let’s jazz up your popcorn game with a sprinkle of Old Bay seasoning that’ll make your taste buds dance like nobody’s watching.

Ingredients

• 1/2 cup popcorn kernels
• 3 tbsp clarified butter, melted
• 1 1/2 tbsp Old Bay seasoning
• 1/4 tsp fine sea salt

Instructions

1. Heat a large pot over medium-high heat (about 350°F) for 2 minutes to ensure even heating.
2. Add the popcorn kernels to the pot, cover with a lid, and shake gently to distribute evenly.
3. Listen for the kernels to begin popping, then reduce heat to medium (about 300°F) to prevent burning.
4. Once popping slows to 2 seconds between pops, remove from heat immediately to avoid overcooking.
5. Transfer the popped popcorn to a large bowl, drizzle with clarified butter, and toss to coat evenly.
6. Sprinkle the Old Bay seasoning and fine sea salt over the popcorn, tossing again to ensure every piece is seasoned to perfection.
7. For an extra flavor boost, let the popcorn sit for 1 minute before serving to allow the seasoning to adhere.

Boldly step into a world where every bite is a burst of savory, spicy, and slightly sweet flavors, with a crunch that’s downright addictive. Serve this Old Bay Popcorn at your next gathering, or keep it all to yourself—we won’t judge.

Old Bay Bloody Mary

Dive into the briny depths of flavor with this Old Bay Bloody Mary, a cocktail that packs a punch as bold as your Aunt Linda’s opinions at Thanksgiving. Perfect for those who like their mornings with a side of adventure and a sprinkle of seafood seasoning.

Ingredients

• 1.5 oz premium vodka, chilled
• 3 oz tomato juice, freshly pressed
• 0.5 oz freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 0.5 tsp Old Bay seasoning, plus extra for rim
• 2 dashes hot sauce
• 1 celery stalk, for garnish
• 1 lemon wedge, for garnish
• Coarse sea salt, for rim

Instructions

1. Begin by rimming a highball glass: Run a lemon wedge around the edge, then dip into a mixture of coarse sea salt and Old Bay seasoning.
2. Fill the glass with ice cubes to the brim, ensuring your cocktail stays chilled without diluting too quickly.
3. In a cocktail shaker, combine vodka, tomato juice, lemon juice, Worcestershire sauce, Old Bay seasoning, and hot sauce. Shake vigorously for 15 seconds to meld the flavors.
4. Strain the mixture into the prepared glass over fresh ice, leaving room at the top for garnish.
5. Garnish with a celery stalk and a lemon wedge on the rim for a classic touch with a seafood twist.

Vibrant and vivacious, this Old Bay Bloody Mary is a symphony of tangy, spicy, and umami notes, with the celery adding a refreshing crunch. Serve it alongside a seafood brunch for a match made in culinary heaven.

Old Bay Deviled Eggs

Ever find yourself staring at a dozen eggs, wondering how to spice up your snack game? Look no further than these Old Bay Deviled Eggs, a twist on the classic that packs a punch of flavor and a dash of coastal charm.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp Old Bay seasoning, plus extra for garnish
• 1 tbsp finely chopped chives
• 1/8 tsp smoked paprika
• Salt, to taste

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until they reach a fine crumb consistency.
3. Add the mayonnaise, Dijon mustard, Old Bay seasoning, and salt to the bowl. Mix until the ingredients are fully incorporated and the mixture is smooth.
4. Using a small spoon or a piping bag, fill each egg white half with the yolk mixture.
5. Sprinkle the deviled eggs with additional Old Bay seasoning and smoked paprika for color and flavor.
6. Garnish with finely chopped chives before serving.

Yield: These Old Bay Deviled Eggs boast a creamy texture with a smoky, slightly spicy kick. Serve them on a bed of crushed ice for a festive touch at your next gathering.

Old Bay Roasted Nuts

Alright, let’s dive into the world of snackable delights with a twist that’ll make your taste buds dance—Old Bay Roasted Nuts. Perfect for those who like their snacks with a bit of personality and a punch of flavor that says, ‘Bet you can’t eat just one!’

Ingredients

• 2 cups raw mixed nuts (almonds, cashews, pecans)
• 1 tbsp clarified butter, melted
• 1 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the raw mixed nuts with the melted clarified butter, ensuring each nut is lightly coated for maximum flavor adherence.
3. Sprinkle the Old Bay seasoning, smoked paprika, cayenne pepper, and sea salt over the nuts. Toss vigorously to distribute the spices evenly—no flavor left behind!
4. Spread the seasoned nuts in a single layer on the prepared baking sheet, giving them space to roast properly without steaming.
5. Roast in the preheated oven for 15 minutes, then stir the nuts to promote even browning and prevent any from becoming overly charred.
6. Continue roasting for another 10-15 minutes, or until the nuts are golden brown and fragrant, keeping a close eye to avoid burning.
7. Remove from the oven and let cool completely on the baking sheet; the nuts will crisp up as they cool, so patience is key here.

Get ready to serve these addictive Old Bay Roasted Nuts in a big bowl at your next gathering, or pack them up for a flavorful on-the-go snack. Either way, their smoky, spicy, and utterly irresistible crunch is guaranteed to steal the show.

Old Bay Fish Tacos

Unbelievably delicious and bursting with flavor, these Old Bay Fish Tacos are your ticket to a seaside feast without leaving your kitchen. Perfect for when you’re craving something zesty, a little spicy, and utterly satisfying, this dish is a playful twist on taco night that’ll have everyone hooked.

Ingredients

• 1 lb fresh cod fillets, skinless and cut into 1-inch strips
• 2 tbsp Old Bay seasoning
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1/2 cup clarified butter
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped cilantro
• 1 lime, cut into wedges
• 1/2 cup sour cream
• 1 tbsp hot sauce

Instructions

1. In a shallow dish, combine the cod strips with Old Bay seasoning, ensuring each piece is evenly coated. Let marinate for 15 minutes at room temperature.
2. Place the flour in another shallow dish and the buttermilk in a third. Dip each seasoned cod strip first into the flour, then the buttermilk, and back into the flour, shaking off any excess.
3. Heat the clarified butter in a large skillet over medium-high heat until it reaches 350°F. Fry the cod strips in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Assemble the tacos by placing a few pieces of fried cod on each tortilla, then topping with shredded purple cabbage, crumbled queso fresco, and chopped cilantro.
6. In a small bowl, mix the sour cream with hot sauce to create a spicy crema. Drizzle over the tacos and serve with lime wedges on the side.

Crispy on the outside and tender on the inside, these tacos are a symphony of textures and flavors. The spicy crema adds a creamy kick that balances the zest of the Old Bay seasoning, making each bite a delightful explosion of taste. Serve them with an ice-cold beer for the ultimate summer dining experience.

Old Bay Clam Chowder

Craving a bowl of something that whispers sweet nothings of the sea with a kick? Our Old Bay Clam Chowder is like a cozy sweater for your soul, but with enough spice to make it interesting.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning, plus extra for garnish
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 1 cup heavy cream
• 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
• 2 (6.5-ounce) cans chopped clams, drained
• 1/2 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the finely diced yellow onion and celery, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and Old Bay seasoning, cooking for 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly to create a roux, about 2 minutes.
5. Gradually whisk in the clam juice and heavy cream, ensuring no lumps remain.
6. Add the diced Yukon Gold potatoes, bringing the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.
7. Fold in the drained chopped clams and smoked paprika, heating through for 5 minutes.
8. Season with salt and freshly ground black pepper to taste.
9. Garnish with fresh parsley and an extra sprinkle of Old Bay seasoning before serving.

Fluffy potatoes and tender clams swim in a creamy, spice-kissed broth that’s bold yet balanced. Serve it with a side of crusty bread for dipping, or go full coastal and pair it with a crisp, chilled white wine.

Old Bay Fried Chicken

Just when you thought fried chicken couldn’t get any more addictive, along comes this Old Bay Fried Chicken to prove you deliciously wrong. Packed with a punch of spices and a crunch that’ll make your taste buds do a happy dance, this dish is the love child of Southern comfort and Chesapeake Bay charm.

Ingredients

• 4 lbs pasture-raised chicken pieces, skin-on
• 2 cups buttermilk
• 2 cups all-purpose flour
• 3 tbsp Old Bay seasoning
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Peanut oil, for frying
• 1 tsp sea salt

Instructions

1. In a large bowl, combine the chicken pieces with buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness.
2. In a separate large bowl, whisk together flour, Old Bay seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, and sea salt until well combined.
3. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack to rest for 10 minutes, allowing the coating to set.
4. In a deep fryer or large, heavy-bottomed pot, heat peanut oil to 350°F over medium-high heat. Use a candy thermometer to ensure accuracy.
5. Working in batches to avoid overcrowding, carefully add chicken to the hot oil. Fry for 12-15 minutes, turning occasionally, until golden brown and an internal thermometer reads 165°F.
6. Transfer fried chicken to a clean wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving to allow juices to redistribute.

Kick your fried chicken game up a notch with this Old Bay-infused masterpiece. The crispy, golden exterior gives way to juicy, flavorful meat that’s perfectly spiced. Serve it with a side of creamy coleslaw and a cold beer for the ultimate comfort food experience.

Old Bay Mac and Cheese

Dive into a bowl of comfort with a twist that’ll make your taste buds do a happy dance. Our Old Bay Mac and Cheese is not your grandma’s recipe—unless your grandma was a Chesapeake Bay pirate with a penchant for pasta.

Ingredients

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in the warmed whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in the sharp cheddar and Gruyère cheeses until fully melted and smooth.
6. Add the Old Bay seasoning, smoked paprika, cayenne pepper, and salt to the cheese sauce, stirring to combine.
7. Fold the cooked macaroni into the cheese sauce until evenly coated, then transfer to the prepared baking dish.
8. Bake for 20 minutes, or until the top is bubbly and lightly golden.
9. Let stand for 5 minutes before serving to allow the sauce to set.

Every forkful of this mac and cheese is a creamy, spicy, seafood-free ode to the Chesapeake. Serve it alongside a crisp salad or as the star of your next potluck to steal the show.

Old Bay Scalloped Potatoes

Mmm, get ready to dive fork-first into a dish that’s the love child of comfort food and a Chesapeake Bay breeze—Old Bay Scalloped Potatoes. This isn’t your grandma’s scalloped potatoes (unless your grandma is a spice-loving mermaid, in which case, lucky you).

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 tbsp Old Bay seasoning
• 1/2 cup unsalted butter, clarified
• 1 large shallot, finely minced
• 2 cloves garlic, pressed
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and butter a 9×13″ baking dish with clarified butter.
2. In a medium saucepan over medium heat, combine heavy cream, whole milk, minced shallot, pressed garlic, Old Bay seasoning, sea salt, and black pepper. Heat until just simmering, then remove from heat.
3. Layer half of the thinly sliced Yukon Gold potatoes in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses.
4. Repeat with the remaining potatoes, cream mixture, and cheeses.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Creamy, spicy, and utterly irresistible, these Old Bay Scalloped Potatoes are a bold twist on a classic. Serve them alongside grilled seafood for a match made in coastal heaven, or go rogue and top with a fried egg for breakfast that’s anything but basic.

Old Bay Grilled Salmon

Mmm, get ready to elevate your grill game with a dish that’s as easy as it is impressive. This Old Bay Grilled Salmon is your ticket to flavor town, with a spicy kick that’ll make your taste buds dance the cha-cha.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp clarified butter, melted
• 1 tbsp Old Bay seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 lemon, thinly sliced
• Fresh dill, for garnish

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. Pat the salmon fillet dry with paper towels to ensure a perfect sear.
3. Brush the salmon evenly with melted clarified butter, coating both sides.
4. In a small bowl, mix Old Bay seasoning, smoked paprika, garlic powder, and cayenne pepper.
5. Sprinkle the seasoning mix generously over the salmon, pressing lightly to adhere.
6. Place lemon slices on the grill grates where the salmon will sit to infuse citrusy aroma.
7. Lay the salmon skin-side down on the lemon slices and grill for 6 minutes.
8. Carefully flip the salmon using a wide spatula and grill for another 4 minutes, or until the internal temperature reaches 145°F.
9. Remove from grill and let rest for 3 minutes to allow juices to redistribute.
10. Garnish with fresh dill before serving.

Yield a succulent, flaky salmon with a smoky, spicy crust that’s downright addictive. Serve it atop a crisp salad or with a side of grilled asparagus for a meal that’s as colorful as it is delicious.

Old Bay Vegetable Stir Fry

Now, let’s dive into a dish that’s as vibrant as your personality after two cups of coffee—Old Bay Vegetable Stir Fry. This isn’t just any stir fry; it’s a flavor-packed journey that’ll make your taste buds dance the cha-cha.

Ingredients

• 2 tbsp clarified butter
• 1 cup julienned rainbow carrots
• 1 cup thinly sliced shiitake mushrooms
• 1/2 cup snap peas, trimmed
• 1 tbsp Old Bay seasoning
• 1/4 cup vegetable stock
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp crushed red pepper flakes

Instructions

1. Heat clarified butter in a large wok over medium-high heat until it shimmers, about 1 minute.
2. Add julienned rainbow carrots and sauté for 2 minutes, stirring constantly to ensure even cooking.
3. Incorporate thinly sliced shiitake mushrooms and snap peas, cooking for an additional 3 minutes until vegetables are just tender.
4. Sprinkle Old Bay seasoning and crushed red pepper flakes over the vegetables, tossing to coat evenly.
5. Pour in vegetable stock and lemon juice, stirring to deglaze the pan and create a light sauce, about 1 minute.
6. Remove from heat immediately to preserve the vegetables’ crisp-tender texture.

Zesty and vibrant, this stir fry brings a crunch that’s music to your ears and a spice level that’s just right—like that one friend who’s fun but not too much. Serve it over a bed of jasmine rice or alongside grilled shrimp for a meal that’s anything but basic.

Conclusion

Absolutely bursting with flavor, these 17 Spicy Old Bay Recipes are a treasure trove for anyone looking to spice up their meals. From seafood to snacks, there’s something for every palate. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!