Creole Seasoning (Old Bay)

Donna Graffagnino


The original seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.


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approx 6 Tbsp
10 Min
No-Cook or Other


  • 4 tsp
    kosher salt
  • 1 Tbsp
    ground celery seed or celery powder
  • 2 tsp
    dry mustard
  • 2 tsp
    cayenne pepper
  • 2 tsp
    black pepper
  • 2 tsp
    ground bay leaf
  • 2 tsp
    paprika, smoked
  • 1/2 tsp
    ground caramom
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    ground nutmeg
  • 1/8 tsp
  • 1/8 tsp
    ground cinnamon

How to Make Creole Seasoning (Old Bay)


  1. Blend ingredients in a blender or spice grinder to a medium grind consistency. Combine all ingredients in an airtight container and shake well. Store in a cool, dry place.
  2. I save the empty large spice containers and reuse them for my spice blends.
  3. I've reduced the amount of salt and I use celery powder instead of celery seed. I also use cayenne pepper instead of red pepper flakes. If you are watching your salt intake, just omit the salt all together and or use a salt substitute.

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About Creole Seasoning (Old Bay)

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