If you've ever made crab cakes, you know that Old Bay seasoning is usually involved. And well, I didn't have any. I know. I know. So the first time I made the cakes, I threw in several different spices and just went with it. They tasted good, but needed something. Instead of just picking up some Old Bay the next time I was out (okay, I forgot), I decided to make my own. But then, I realized I didn't have celery salt, the main component of Old Bay. The day of my big plans to make more crab cakes (because let's be honest, I can't afford to make crab cakes often, so these had to be perfect), someone else was picking up the celery salt for me.
I received my mini bag of celery salt only to find that it was celery seed (Did you know Earthfare sells small bags of spices?). Okay, no big deal, I can make celery salt. It's nothing but salt and celery seed. After making the seafood seasoning, I took out all my ingredients for crab cakes. Except for crab.
I don't have crab.
I forgot to buy more crab.
Salmon cakes it is. (Though later, I did make the crab ones.)
Today though, I don't have a crab or salmon recipe for you. Sorry. Next time, I promise. Today, it's all about the spices. And if you ever find yourself in a similar situation, then you can make your own too.
Homemade Celery Salt
1 part celery seed
1 part celery seed
1 part sea salt
Blend equal parts celery seed and salt (for example: 1 tbsp celery seed and 1 tbsp salt) in a food processor or spice grinder. Store in an airtight container.
Or you could always stock up on celery salt from Mountain Rose Herbs if you don't feel like making your own.
Now that we have celery salt (okay, so you were probably smart enough to just buy the already made stuff), we can make our seafood seasoning. I'm not calling it an Old Bay seasoning, because frankly, it's been awhile since I've tasted Old Bay seasoning. So even though the ingredients are similar, let's just call this seafood seasoning. And you can use it as you would Old Bay. Or whatever.
Homemade Seafood Seasoning
1 1/2 tbsp celery salt
1 tbsp ground bay leaf
2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground mustard
1/4 tsp cayenne pepper (optional)
pinch ground cinnamon
pinch ground cloves
pinch ground nutmeg
pinch ground allspice
pinch ground cardamom
Grind bay leaves in a spice grinder into a fine powder. Grind any other spices as needed. Combine spices and mix well. Store in an airtight container. Makes about 1/4 cup.
Next up, I will finally share my salmon/crab cake recipe (egg/gluten-free) if you're interested.
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