Recipe archive
Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe archive

1900-1929 - Mid-Atlantic home cooks and seafood enthusiasts.
Old Bay Shrimp is a simple, flavorful seafood dish featuring shrimp seasoned with Old Bay, a proprietary blend of herbs and spices iconic to the Mid-Atlantic region. Served hot or chilled, this recipe reflects the region's affinity for spice blends and seafood traditions.
Community-powered photos. Reviewers can upload dish photos, and the highest-rated community image may be featured here.
Difficulty
Easy
Prep time
5 minutes
Cook time
5 minutes
Total time
10 minutes
Servings
4
Region
Baltimore, Maryland
Era introduced
1900-1929
Introduced by
Mid-Atlantic home cooks and seafood enthusiasts.
Recipe tools
Log in to save this recipe to a collection.
Old Bay seasoning originated in the Mid-Atlantic region and became a culinary icon synonymous with crab, seafood boils, and shrimp dishes. Old Bay Shrimp highlights the simple yet bold flavors prized in Maryland and neighboring states. This recipe embodies local flavor preferences and reflects the integration of proprietary spices into American seafood cooking traditions over many decades.
Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.
Log in to submit a community recipe.
No community recipes yet. Submitted recipes are published right away.
Rate this recipe and share how it worked at your table.
Log in to review this recipe.
No reviews yet. Be the first to rate this recipe.
Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.
Same era
America's Melting Pot
American French Dressing photo coming soon
1900s-present
American French Dressing is a dressing with real American table personality: The bright orange-red, sweet, tomatoey bottled dressing Americans call "French." Not very French, very American. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Apple Pie Shake photo coming soon
1922-present
Apple Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Diner pie a la mode in a cup.
America's Melting Pot
Avgolemono Soup photo coming soon
1900-1929
A silky Greek-American chicken, rice, egg, and lemon soup made by tempering eggs into hot broth for a creamy dairy-free finish.
Same region
America's Melting Pot
Crab Cake Sandwich photo coming soon
1930s-present
A hand-held sandwich featuring a crispy crab cake nestled in a soft bun with fresh lettuce and tangy sauces. This Mid-Atlantic sandwich variation showcases regional crab cake traditions in sandwich form for casual meals.

1891/1930 Baltimore crab cake print-present
Delicate cakes made of lump crab meat lightly bound with breadcrumbs and seasonings, pan-fried to golden perfection. Crab cakes are a beloved Mid-Atlantic specialty highlighting local seafood in a simple, elegant presentation.

1800s-present
A Pennsylvania Dutch-style dessert of cored apples wrapped in dough and baked with brown sugar syrup.
Same table

1950s-present
Shrimp Cocktail is a classic American appetizer involving chilled cooked shrimp with a zesty, tomato-based cocktail sauce. It rose to peak popularity in postwar America as a staple at cocktail parties and formal gatherings.
America's Melting Pot
Air Fryer Brussels Sprouts photo coming soon
2010s-present
Trimmed Brussels sprouts air-fried with a little oil until crisp at the edges and tender in the center.
America's Melting Pot
Air Fryer Salmon photo coming soon
2010-2026
Salmon fillets seasoned simply and air-fried until browned outside and flaky within.