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


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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)


  • 1Blend 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.
  • 2I save the empty large spice containers and reuse them for my spice blends.
  • 3I'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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