Baltimore Seafood Seasoning
A warm, aromatic spice blend with deep roots in Baltimore seafood culture. Traditionally used on steamed crabs, shrimp, and lobster, it’s the sort of seasoning that quickly finds its way onto other things too—chips, roast potatoes, popcorn, devilled eggs, chicken, even the occasional hamburger. Keep a jar in the pantry and use it wherever a little savoury heat is welcome.
Servings 0.5 cup
Ingredients
- 2 tablespoons bay leaf powder
- 2 tablespoons celery salt or 1 tablespoon ground celery seed plus 1 tablespoon fine salt
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground mace
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
Instructions
- Measure all the spices into a medium bowl.2 tablespoons bay leaf powder, 2 tablespoons celery salt, 1 tablespoon dry mustard, 2 teaspoons ground black pepper, 2 teaspoons ground ginger, 2 teaspoons smoked paprika, 1 teaspoon white pepper, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground allspice, ½ teaspoon crushed red pepper flakes, ½ teaspoon ground mace, ½ teaspoon ground cardamom, ¼ teaspoon ground cinnamon
- Mix thoroughly until evenly combined, breaking up any lumps.
- Transfer to a clean, airtight jar and label.
- Store in a cool, dark place. The seasoning keeps well for several months, though the aroma is strongest when freshly made.
Notes
Use generously on seafood before steaming or grilling, or sprinkle lightly over vegetables, potatoes, eggs, or anything that could use a savoury lift.