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 ground
- 2 tablespoons celery salt or 1 tablespoon ground celery seed plus 1 tablespoon fine salt
- 1 tablespoon mustard powder
- 2 tsps black pepper ground
- 2 tsps ginger ground
- 2 tsps smoked paprika
- 1 tsp white pepper
- 1 tsp nutmeg ground
- 1 tsp cloves ground
- 1 tsp allspice ground
- ½ tsps chilli flakes crushed
- ½ tsps mace ground
- ½ tsps cardamom ground
- ¼ tsps cinnamon ground
Instructions
- Measure all the spices into a medium bowl.2 tablespoons bay leaf, 2 tablespoons celery salt, 1 tablespoon mustard powder, 2 tsps black pepper, 2 tsps ginger, 2 tsps smoked paprika, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp cloves, 1 tsp allspice, ½ tsps chilli flakes, ½ tsps mace, ½ tsps cardamom, ¼ tsps 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.