Update (2023): The recipe in this post was apparently invented by a woman named Connee Rauser Sheckler, who won a contest with it. It appeared in the “Cooking with Old Bay” cookbook under the name she gave it, “Old Bay Bianca Pizza.” I think I should make this dish again and share a few more of the details given to me by Mrs. Sheckler!
After over a years worth of Old Line Plate recipes, I suppose it’s about time that Old Bay, that icon of Maryland food, makes an appearance. I fully admit that the reason behind this lazy recipe and post is partially because I’m gearing up for CSA season. Also, I feel like I have exhausted the topic of manors and hotels for the time being. I’m hoping to get back towards one of my original aims, which is to talk about the actual food once in awhile.
First of all, I feel it necessary to mention that Old Bay isn’t the only game in town and all of the other crab seasonings are worth a try. J.O. is the most notable as it also dates back to the mid-1940′s and is the one most often used by crab houses.
1959 crab house ad
These seasonings are the grand-child of “kitchen pepper,” customized blends of seasonings that varied from cook-to-cook but generally contained pepper, nutmeg, mace or white pepper, cinnamon and other ‘warm’ spices to the cook’s taste. Aside from the convenience of having the spice blend on-hand, the flavors in the pre-mixed seasoning were believed to benefit from mingling before use.
Mrs. B.C. Howard’s Kitchen Pepper, 50 Years in a Maryland Kitchen
Old Bay Seasoning, developed by German immigrant Gustav Brunn, was named after a famous steamship that operated between Baltimore and Norfolk, VA from 1840 to 1962. That whole tale is on Wikipedia so I won’t belabor it.
“[In 1939], crabs were so plentiful that bars in Baltimore, Maryland, offered them free[citation needed] and salty seasonings like Old Bay were created to encourage patrons to purchase more beverages.” – Wikipedia
Citation needed indeed. Many listings for the price of crabs in the newspapers, a 1938 crab conservation bill, and the knowledge that even a free crab has a cost when you factor in the cleanup all run counter to this fun fact.
1950 ad
But all is not lost. I have a new fun fact to replace it. In 1955, the purveyors of Old Bay, Baltimore Spice Company, were fined $500. Apparently it was illegal to ship salt and pepper mixed together across state lines.
I suppose that law was done away with shortly thereafter as Old Bay really took hold and became a household name in the 1960′s. The seasoning company was then, of course, purchased by McCormick in 1990.
This is one of the more modern recipes to ever appear on Old Line Plate. It comes from an early 1990s charity cookbook called “Developmental Delites.” This book raised money for the “The Neonatal Intensive Care Unit Neurodevelopmental Committee” at Franklin Square Hospital. Contributed by nurse Beth Ann Legambi, it is one of two recipes in the book featuring Old Bay.
Nowadays it’s pretty hard to turn your head one way or the other in Baltimore and not have some Old Bay shoved in your face. I tend to believe this is more on the part of advertisements and media than it is the actual people. While it is true that my mother has dutifully provided my California-residing-brother with this necessity, for most Marylanders, Old Bay is a fact of life more than a rabid obsession.
Recipe:
- 1 12″ pizza crust
- 2 Teaspoon olive oil
- 2 Cup picked crab meat, backfin
- 8 slice cooked and crumbled bacon
- 1 Tablespoon Old Bay [or other crab -ed] seasoning
- 1.5 Cup grated sharp Cheddar cheese
Preheat oven to 425°. Place crust onto a greased 12-inch pizza pan. Top with olive oil, crab meat, bacon, Old Bay seasoning and cheese. Bake on lowest oven rack at 425° for 20 minutes or until crust is golden.
