There’s no denying the uber-love for Old Bay in our spice rack: the Maryland crab seasoning has the perfect mix of mild heat and bold spices. It’s so distinctive and flavorful. No crab cake is right without a little Old Bay along for the ride.
🌶️ Quick recipe snapshot
| Flavor profile | Creamy and tangy, with sweet relish, briny capers and Old Bay’s warm, savory spice. |
| Primary heat source | A tablespoon of Old Bay, plus an optional half teaspoon of cayenne. |
| Heat level | Mild as written. A gentle warmth with the cayenne added. |
| Texture | Thick and creamy, with little bits of relish and capers. |
| Best uses | Crab cakes, fried fish, shrimp and fish sandwiches. |
| Customization ideas | Cayenne or Old Bay Hot for more heat, lemon for brightness, dill pickles in place of sweet relish. |
| Before you start | Five minutes to stir together, then an hour in the fridge for the best flavor. |
Flavor notes
One of our favorite ways to bring that Old Bay flavor to crab cakes (or really any seafood) is via homemade Old Bay tartar sauce. The mix of mayonnaise, sweet relish, and Old Bay delivers a flavor wallop: tangy, creamy, warm, and earthy all in one. The heat in Old Bay comes from the red pepper in the seasoning itself. If you want a little extra fire to the flavor, add a half teaspoon of cayenne pepper powder to the mix.
It’s easy to assume the paprika in Old Bay is what makes it warm. But as our guide to what’s in Old Bay explains, the tin lists celery salt first, then spices including red and black pepper, then paprika. The paprika adds color and a mild, sweet pepper flavor, and the red pepper brings the heat.
The capers matter more than their tablespoon suggests. Crushing them lets their briny, salty bite spread through the sauce, and that plays well against the sweet relish.
And since celery salt leads the Old Bay label, taste the sauce before you add any extra salt. You may not need it at all. Then give it an hour in the fridge if you can, so the flavors come together before it meets the crab cakes.
Adaptation ideas
A few of these turn up the heat, and the rest change the tang.
- Want it hotter? Add the half teaspoon of cayenne, or swap regular Old Bay for Old Bay Hot.
- Want it brighter? Stir in a squeeze of fresh lemon juice. Classic tartar sauce often has some, and it’s great with fried fish.
- Prefer it less sweet? Use chopped dill pickles or dill relish in place of the sweet relish.
- Want fresh herbs? Add a tablespoon of chopped fresh dill or parsley.
- Out of Old Bay? Our homemade Old Bay seasoning is made from pantry spices, and it works here the same way.
- Want it lighter? Swap half the mayonnaise for plain Greek yogurt.
Serving ideas
It’s made for seafood, but you don’t have to stop there.
- With crab cakes. The whole reason it exists.
- With fried fish. Fish and chips, fried catfish or a fish fry, with lemon wedges on the side.
- With shrimp. As a dip for fried or boiled shrimp.
- On sandwiches. Spread it on a fish sandwich or a po’ boy.
- With fries. Old Bay fries and a bowl of this are hard to beat.
Storage notes
Keep it covered in the fridge and use it within about four days. Because it’s mayonnaise-based, don’t leave it out at room temperature for more than two hours, so if you’re serving it at a crab feast or a cookout, keep it on ice.
Like this recipe? You’ll love these too:
- Spicy Boiled Old Bay Shrimp: Shrimp steamed in beer with a quarter cup of Old Bay.
- Cheddar Old Bay Biscuits: Cheesy biscuits with a hit of Old Bay.
- Old Bay Peanuts: Crunchy Old Bay peanuts for snacking.
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Old Bay Tartar Sauce
Ingredients
- 3/4 cup mayonnaise
- 1 tablespoon capers crushed
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon sweet relish
- 1/2 teaspoon cayenne pepper powder optional
- Pinch salt and pepper or to taste
Instructions
- Add all ingredients to a bowl and stir to combine. For best flavor, chill the tartar sauce for 1 hour prior to using.
