I think I will try the marinade on halibut since that is what I have in the freezer.

Thanks for the recipe it sounds delicious!

Old Bay is a wonderful seasoning for just about anything - eggs, potatoes, hamburgers, etc. Sprinkle on like any other seasoning, either during cooking or at the table. Yum!

It is fabulous as a seasoning on the rim of the glass for Bloody Marys. First rub rim w/ lime, then dip in Old Bay. Here on the Chesapeake, we'll use Old Bay on just about anything.

When frying chicken I season the flour with Old Bay.

I just don't like the taste of it in crab cakes, which is why I thought I wouldn't like it at all. It overwhelms the taste of the crab, to me. We also had it on grilled shrimp and it was very good.

fwiw penzeys equivalent is chesapeake something or other

jessy - Chesapeake Bay Seasoning. Have you tried it? I went to Penzey's for four things last weekend and ended up with a dozen but this wasn't one of them. To me it did not smell as good as Old Bay. (You are not allowed to lick your finger and stick it in the jar, are you? LOL!)

dedtired - Thanks for the recipe. I have been looking for simple recipes that would get more fish on my table, and this one sounds like it is worth a shot.

foodonastump (have you answered my question as to how you picked your username? If yes, sorry, I missed it) - nope I haven't tried Penzeys version yet. I just knew it existed.

If you stick your finger in the Penzeys jar I won't tell. Of course I don't think I live by you anyways.....

Below is a link for a fish discussion started by Gina.

Here is a link that might be useful: 'Lets eat fish'

I live in Old Bay country too. We steam blue crabs, gulf shrimp, etc. with it all the time.

Try it on Silver Queen corn. Yummy!

I think its a sin here in MD to not love Old Bay! We use it in tuna salad, on fries,a must for crabcakes, steamed shrimp. You name it we use it!
Maybe try less in the crabcake next time, it should just add a nuance of flavor not overwhelm the cake!

I will have to try this. We live in Old Bay country, too, and my 11 yr old very picky eater likes grilled tuna and dumps Old Bay on whatever he can.

We use the Chesapeake Seasoning by Penzey's all the time on grilled or broiled salmon. I've only tried Old Bay once, just a couple of weeks ago when we had a crab boil at a restaurant. I liked it, but it seemed a bit spicier than Penzey's blend.

Here is a link that might be useful: Cracked Crab

Another Marylander here. I agree with Cooperbailey that sometimes "less is more." When I make crab cakes, the recipe also calls for worcestershire sauce, mustard, etc, and I don't care for all that spiciness, so I use very little of them; I just want a bit of flavor. Also, Old Bay contains a lot of salt--another reason not to use too much.

Now, I'll have to try Old Bay on french fries, corn, and chicken; I never thought of doing that!

Sue

We use Old Bay in New England also. Yummo in a lobster boil! I've not tried Penzy's. Some things it's just not good to mess with...

/t

When we steam our crabs, we include unshucked corn - thrown on the top of the crabs covered in Old Bay! A very easy way to cook / steam the corn.
There is nothing that compares to licking that wonderful Old Bay off your fingers while picking & eating crabs & corn and ice cold beer.

Mag- ours also had Linguca sausage pieces and boiled potatoes too. I guess Pismo Beach has a Portugese population. It was all yummy! The Alaskan King Crab was caught by the ship "Time Bandit" that was featured on National Geographic or the Discovery Channel. It was exceptional! They had a container of Old Bay on each table so naturally I had to taste it!

We "steam" our Chesapeake Bay blue crabs vs "boiling" using big pots with inserts in the bottom to prevent the crabs from touching the water.
I do a "boil" every Christmas that I learned from a Portuguese lady I worked with like you described. Adding the sausage is delicious.
"Time Bandit" is from the "Deadliest Catch" series on the Discovery Channel.
I love that show - now even their catch is famous! Thanks for sharing.

I made good use of Old Bay last night. DH broiled two Lobster tails. Meanwhile I microwaved butter, lime juice and about a tablespoon of Old Bay. It made a terrific dipping sauce! DH got the lobsters at $5 each, marked down from $9.99. He is a good shopper, but a better cook. Now if he would just clean up. . .

We got to enjoy some Old Bay over the weekend also with some Steamed Spiced Blue Crabs and Steamed Spiced Shrimp. Bought them on Friday, ate and had more on Saturday. The crabs are excellent, large, plump and full right now and will continue to get better through October. What a feast we ate with family and friends and it was wonderful.

We also live in Old Bay country, and some of our family loves it and others don't. I much prefer crab with Old Bay over Old Bay with crab; too much is just too much.

For those of you who, like me, can't have much salt -- the first ingredient is celery salt -- McCormick has come out with a 30% less salt version of Old Bay that is really tasty.

Here is a link that might be useful: Old Bay with 30% less sodium