Living in Maryland has its perks. It’s not uncommon for steamed crabs, sweet corn or local oysters to grace the dinner table. However, the most iconic ingredient that Marylanders turn to is a salty crimson seasoning called Old Bay. (Purchase it here.) Though the box may say “for seafood, poultry, salads, meats,” true fans know that Old Bay can be sprinkled on just about anything. Old Bay popcorn? Yes. Old Bay chicken wings? Yes. Old Bay caramel ice cream? Don’t knock it until you try it.
Follow along to see some of our Test Kitchen-approved recipes that make the most of Old Bay. While you’re at it, check out the rest of our favorite recipes from Mayland
Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, IllinoisSweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New JerseyCod Delight
I used to make this in the oven, but then I discovered that microwave lets me enjoy it even faster. It's a pretty dish to serve company. In fact, many of my friends and family now cook this at home. —Nancy Daugherty, Cortland, OhioMaryland Corn Pops
Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, MarylandSpicy Shrimp
Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. —Bob Gebhardt, Wausau, WI.Carolina Crab Boil
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, GeorgiaSalmon with Spinach & White Beans
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. —Mary Ellen Hofstetter, Brentwood, TennesseeSauteed Scallops & Shrimp Pasta
I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, CaliforniaSweet Potato Crab Cakes
Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. —Robert Bosley, Pacific, WashingtonWarm Crab & Spinach Dip
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, PennsylvaniaSeasoned Crab Cakes
At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, MarylandCrab Phyllo Cups
I always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, ArizonaGerman Brat Seafood Boil
Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, IdahoShrimp & Crab Casserole
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North CarolinaGarlic Tilapia with Mushroom Risotto
Boxed risotto makes it quick; mushrooms, shallots and cheese make it tasty. Serve the risotto alongside seasoned fish for a weeknight supper in a hurry. —Lynn Moretti, Oconomowoc, WisconsinMini Crab Cakes
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. —Ellen Riley, Murfreesboro, TennesseeFrogmore Stew
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, WisconsinNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.