Seasoning, 7.5 lb - One 7.5 Pound Container of OLD BAY All-Purpose Seafood Seasoning, Perfect for Crabs, Shrimp, Chicken, Chowder, Pizza, Fries and More

What a whopper!! Good size good price quality spice

Growing up in Maryland, OLD BAY was a staple in our house, and it’s still my go-to seasoning today. While it’s famous for crabs and shrimp, I use it on everything from fried chicken and fries to tater tots and roasted potatoes. Since moving to Florida, I’ve introduced quite a few friends to it, and now they’re hooked too. This large 16-ounce tin lasts a long time and keeps the seasoning fresh. The blend of spices has a unique flavor that’s hard to describe but instantly recognizable if you’ve ever had it. It’s salty, savory, and adds just the right kick without overpowering the food. Whether you’re seasoning seafood, poultry, vegetables, or snacks, it’s incredibly versatile. For me, every time I use OLD BAY it brings back memories of home. If you’ve never tried it, you’re missing out on one of the best all-purpose seasonings around. This is a pantry staple that I always keep stocked.

The best seasoning that I have relied on for decades. Can't live without.

We used this for our crawfish boil and it was a huge hit. The flavor was exactly what you'd expect from OLD BAY, and the 16-ounce tin lasted through a big batch with plenty left over. It was also much cheaper than buying it locally, and the tin is sturdy and convenient for storage. Great value and a must-have for seafood lovers! ⭐⭐⭐⭐⭐

Very easy to use and great taste

For my large batch of boil crab legs

Great price definitely worth buying

J O #2 is the best....it has just the right amount of ingredients. It is a little heavy on the salt but it doesn't have the grainy feel that some other seafood seasoning have. My good too for steamed crabs and shrimp

BUEN SAZONADOR, LO RECOMIENDO

My order was well packaged and arrived quickly. I used it immediately to make seafood chowder and it was perfect - as usual. I make a huge batch of fried rice every three weeks and freeze portions for my grandson's work lunches. So, every three weeks I have a big pot of prawn stock to make chowder with - never ending meal.

Essential for Maryland style crab cakes yum yum