New Bay Seasoning: "the same thing... but better" for seafood and veggies
We had a seafood boil party at home, using our "New Bay" seasoning mix. I'm sharing the ingredients for our full-flavor, non-spicy combination that everyone at our table loves.I'm also sharing how we prepared our seafood boil with crab, shrimp, corn, and potatoes. We have used Old Bay in the past, but it never thrilled me. My daughter Sachi and I created our own seasoning version, with most of the ingredients of the original, adding garlic, coriander and Japanese hot pepper seasoning to our taste.
Ingredients
- 5 tablespoons ground paprika
- 1 tablespoon celery salt
- 1 tablespoon white pepper
- 1 tablespoon granulated garlic
- 1 tablespoon ground coriander
- 1/2 teaspoon Togarashi (Japanese red pepper mix)
Instructions
- We prepared a party-sized seafood boil with a full spread of individually prepared ingredients that came together at the table. We wanted everything cooked to perfection and timed just-right to sit down to a beautiful meal together. I'll explain how we did it.
Seasoning mix
- The day before we prepared our "New Bay" seasoning. We have used Old Bay in the past, but it doesn't thrill me. My daughter Sachi and I decided to make our own, with most of the ingredients of the original, but adding garlic, coriander and hot pepper seasoning, for full-flavor that is not spicy.
- We simply measured the seasoning to our taste, and repurposed a granulated garlic container so that it would be ready to go. Sachi decorated the outside so we know what it is in our spice cabinet.
Seafood Boil Prep
- Dungeness crab: were cleaned, separated and cooked. We blanched them for one minute in a large pot of boiling water with bay leaves, juiced 1/2 cut lemons, salted butter, salt, and our New Bay seasoning. Removed from the pot, pieces were topped with melted butter incorporated with our New Bay seasoning, sprinkled with fresh-cut Italian parsley. Some were put as a mixed-platter, and some crab was plated alone.Shrimp: cleaned with tails kept on. We boiled water in a pot with bay leaves, juiced 1/2 cut lemons, salted butter, salt, and our New Bay seasoning. Shrimps were fully cooked for two minutes until fully cooked. emoved from the pot, pieces were topped with melted butter incorporated with our New Bay seasoning, sprinkled with fresh-cut Italian parsley. Some were put as a mixed-platter, and some crab was plated alone.Corn on the cob: We grilled, buttered and salted cobs that were pre-cut in half for easy handling.Potatoes: We used small/new organic "creamers" with a variety of gold and red. We had a pot come to a boil, generously salted, with added New Bay seasoning. Potatoes were placed using a colander-strainer with a handle (so we didn't get splashed or burned). Once that all came back to a boil, the potatoes were cooked for 12 minutes, or until fork-tender. Once removed from the pot, we tossed in melted butter incorporated with our New Bay seasoning sprinkled with fresh-cut Italian parsley.
