Copycat Old Bay Seasoning Blend

Ingredients:

1 tablespoon celery seeds

1 tablespoon whole black peppercorns

6 bay leaves

1/2 teaspoon whole cardamom pods

1/2 teaspoon mustard seeds

4 whole cloves

1 teaspoon sweet paprika

1/4 teaspoon mace

In a spice grinder or food processor, grind all ingredients until they are powdered. Store in a small glass jar for up to six months.

Copycat #2 Old Bay Seasoning

Ingredients:

1 tablespoon celery salt

2 teaspoons ground black pepper

1 tablespoon ground bay leaf

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

1/4 teaspoon ground cloves

1 teaspoon paprika

1/4 teaspoon mace

1/4 teaspoon ground cinnamon

Combine, mixing well. Store in a cool place in an airtight jar.

Old Bay Pepper Steak

Ingredients:

1 pound lean round steak, cut in thin strips

1 cup sliced green pepper

1 cup thinly sliced sweet onion

1/2 cup chopped celery

1 cup sliced mushrooms

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon corn starch

1 cup water

1 1/2 teaspoons Old Bay Seasoning

In skillet, brown round steak slightly in oil. Add the vegetables and seasoning. Stir fry about 5 minutes. Mix corn starch with water and soy sauce. Pour over meat and vegetables. Stir until sauce is thickened. Serve over rice. Makes 6 servings

Fried Catfish

Ingredients: 1/3 cup white or yellow cornmeal

1 tablespoon Old Bay Seasoning

1/4 teaspoon garlic powder

4 catfish fillets (tilapia works well too)

1 egg, beaten

3 tablespoons vegetable oil

Place cornmeal in a pie plate. Add the seasonings. Stir to blend. Season with salt and mix again. Dip the fillets in beaten egg and turn in the cornmeal mixture to coat on both sides. Repeat with each piece, and set aside on a plate. Heat the oil in large skillet. Sauté each fillet 5 to 6 minutes on each side, or until fish flakes easily when tested with fork. Makes 4 servings

Spicy Crab Cakes

1 lb. Lump Crabmeat

1 cup bread crumbs

1 beaten egg

1/3 cup mayonnaise, regular or light

1 tbsp. prepared horseradish

1/2 tbsp. lemon zest/grated peel

1 tbsp. lemon juice

1/3 cup minced fresh parsley

1 tsp. Old Bay Seasoning

1/4 tsp. Baking Powder

1-2 ears of corn, scraped from the cob (leftover works fine)

Combine all dry ingredients. Combine all wet ingredients, except the crab, and add to the dry. Fold in the crab meat and gently mix all together with your hands or a large wooden spoon. Shape into 8 patties. Add vegetable oil to large skillet. Sauté cakes 2-3 minutes on each side until golden brown.

Sautéed Squash and Tomatoes

Ingredients:

1 tbsp. olive oil

3 medium zucchini, sliced into rounds (or other summer squash)

1 sweet onion, thinly sliced

2 tomatoes, cored, seeded and chopped

1 tsp. Old Bay seasoning

1/4 tsp. ground black pepper

1/2 cup grated Parmesan cheese

Heat olive oil in a skillet. Add zucchini and onions and sauté until they become softened. Stir in tomatoes, Old Bay and pepper. Cover and reduce heat. Simmer for 5 minutes. Sprinkle with cheese; cover and cook for 5 more minutes. Serves 4 to 6.

Seafood Pasta Salad

Ingredients:

2 lbs. shrimp, cooked and chopped

1 cup shredded crab meat

8 oz shell pasta, cooked according to package instructions

1/2 cup celery, chopped

2 hard boiled eggs, chopped

1 large bottle ranch dressing

1 1/2 tbsp. Old Bay seasoning

1/2 cup chopped green peppers

1/2 cup light or regular mayonnaise

1 tbsp. fresh minced dill or 1/2 tsp. dried

Mix all ingredients together, toss, and refrigerate for several hours. Makes 6-8 servings.

Party Nuts

Ingredients:

2 tbsp. butter, melted

2 tsp. Old Bay Seasoning

2 tbsp. Worcestershire sauce

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper sauce

2 cups pecans, almond, walnuts or a mixture

Stir together the butter, spices and sauces. Add the nuts and toss to coat. Place on a foil-lined baking sheet, spreading them out evenly. Bake at 300 degrees F. for 30 minutes, stirring twice. Cool. Serve or store in covered container. Makes 2 cups.

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