Homemade Old Bay Seasoning

Out of Old Bay? This homemade Old Bay seasoning is a quick copycat blend made with celery salt, paprika, dry mustard, black pepper, cayenne, and warm spices. It has that salty, celery-forward, peppery flavor that works on shrimp, crab cakes, fish, chicken, fries, vegetables, and popcorn.

How I Got This Blend Close to Old Bay

I tested this with a jar of Old Bay right next to me, adding a little of this and a little of that until the flavor felt close. What I kept coming back to was the celery salt. It really has to be the main flavor, or the blend starts tasting like any other seafood seasoning.

Paprika gives it that familiar color and mild sweetness, and the black pepper, dry mustard, and cayenne bring the bite. The warm spices are subtle, but I wouldn’t skip them. Even in small amounts, the allspice, cinnamon, nutmeg, and ginger make the blend taste fuller and closer to the real thing.

This is not the original Old Bay formula, but it is a very handy homemade substitute when the jar is empty.

The Spices That Create Old Bay Flavor

This blend uses ground spices only, so it comes together quickly without a spice grinder. You’ll need celery salt, paprika, dry mustard, black pepper, cayenne, allspice, cinnamon, nutmeg, and ginger.

The celery salt is the one ingredient I would not swap out. It gives the seasoning its Old Bay-style base. The warm spices are used in small amounts on purpose, so measure them carefully because too much cinnamon or nutmeg can push the blend in the wrong direction.

Mixing the Seasoning So Every Pinch Tastes the Same

Add all of the spices to a small bowl and whisk until the color looks even. Pay attention to the dry mustard, paprika, and celery salt because they can clump together in the jar.

If you see any small clumps, press them against the side of the bowl with the back of a spoon, then whisk again. The blend should look evenly reddish-orange, with no streaks of mustard or dark pockets of pepper.

Transfer the seasoning to a clean, dry jar with a tight-fitting lid. The blend tastes best in the first few months, but it will keep well in a cool, dark cabinet for up to 6 months.

Using It Without Oversalting the Dish

This blend is celery-salt based, so treat it like both a seasoning blend and a salt. Start with less than you think you need, especially if you are adding it to seafood, fries, popcorn, or anything that is already salted.

For shrimp, fish, or chicken, start with 1 teaspoon per pound and add more after cooking if needed. For fries, roasted potatoes, vegetables, or popcorn, sprinkle lightly while they are hot so the seasoning sticks, then taste before adding more.

The Recipes I’d Use It In First

This homemade Old Bay seasoning is so good when used in seafood recipes, especially ones that already need a salty, peppery seasoning blend. I’d start with my Shrimp Boil, where the celery salt and paprika work perfectly with shrimp, potatoes, corn, and sausage.

It is also a good fit for Hot Crab Dip because the warm spices and cayenne cut through the creamy base. For an easy dinner, sprinkle a little over the shrimp in Baked Shrimp or use it to add more seafood-seasoning flavor to Garlic Shrimp Pasta.

For something lighter, try a small pinch on the shrimp in Shrimp Caesar Salad. Start lightly and taste as you go, especially if the recipe already includes salt, cheese, or a salty dressing.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 13 votes

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Homemade Old Bay Seasoning

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Author: Diana

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A quick homemade Old Bay seasoning made with celery salt, paprika, dry mustard, black pepper, cayenne, and warm spices. Use it as an Old Bay-style substitute for seafood, chicken, potatoes, fries, vegetables, and popcorn.

8 servings

A quick homemade Old Bay seasoning made with celery salt, paprika, dry mustard, black pepper, cayenne, and warm spices. Use it as an Old Bay-style substitute for seafood, chicken, potatoes, fries, vegetables, and popcorn.

Recipe Video

Ingredients 

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• ▢ 1 tablespoon celery salt
• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon ground dry mustard
• ▢ 1 teaspoon ground black pepper
• ▢ ¼ teaspoon cayenne powder
• ▢ ¼ teaspoon ground allspice
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger

Instructions 

• Add the celery salt, paprika, dry mustard, black pepper, cayenne, allspice, cinnamon, nutmeg, and ginger to a small bowl.
• Whisk until the seasoning looks evenly reddish-orange, with no streaks of mustard, paprika, or pepper.
• If you see any clumps, press them against the side of the bowl with the back of a spoon, then whisk again.
• Transfer the seasoning to a clean, dry jar with a tight-fitting lid. Store in a cool, dark cabinet for up to 6 months.

Notes:

• Use this seasoning anywhere you would normally use Old Bay.
• This is not the original Old Bay formula, but it gives you a close homemade substitute.
• Go easy on extra salt, especially in seafood, fries, popcorn, and recipes that already include salty ingredients.
• Start with 1 teaspoon per pound of shrimp, fish, or chicken, then adjust to taste.
• Keep the seasoning in a tightly sealed jar in a cool, dark cabinet for up to 6 months.
• Yield: This recipe makes about 8 teaspoons of seasoning. Use 1 teaspoon as a starting point for 1 pound of shrimp, fish, or chicken.

Nutrition Information

Serving: 1teaspoon, Calories: 4kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 873mg, Potassium: 19mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 274IU, Vitamin C: 0.1mg, Calcium: 5mg, Iron: 0.2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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