Picture this: golden crust, bubbling cheese, and the irresistible aroma of sweet crab mingling with the unmistakable spice of Old Bay. This isn’t just pizza—it’s a love letter to coastal summers, lazy afternoons by the water, and the kind of meals that make you close your eyes just to savor every bite. My first encounter with this flavor combo was at a tiny dockside joint in Maryland, where the chef shrugged and said, “Why not put crab on pizza?” Genius. Pure, uncomplicated genius.
Why This Recipe Works
- Flavor fireworks – Sweet crab, juicy corn, and that iconic Old Bay kick create a symphony in every bite.
- Easier than you think – No fancy skills required, just good ingredients and a little patience.
- The ultimate crowd-pleaser – Serve this at your next gathering and watch it disappear before the drinks are poured.
The Story Behind the Sauce
Let’s talk about the star of the show. Old Bay isn’t just seasoning—it’s a cultural icon. Born in Baltimore in 1939, this spice blend is like the Chesapeake Bay in a tin: celery salt, paprika, and a secret mix of peppers that makes seafood sing. I keep a tin in my pantry year-round because, honestly, life’s too short for bland food.
Essential Ingredients & Tools
For the Sauce (The Glue That Holds It All Together)
- 3 tbsp unsalted butter – The rich foundation for a velvety sauce.
- 3 cloves garlic, minced – Adds depth without overpowering.
- 2 tbsp all-purpose flour – The key to a lump-free, gravy-like consistency.
- 1 cup whole milk – Skim won’t cut it—we’re going for lush and creamy.
- 1/4 cup grated Parmesan cheese – The umami booster.
- 1 tbsp Old Bay Seasoning – Obviously.
- 1 tbsp fresh lemon juice – A bright wink to balance the richness.
- Salt and black pepper – To taste.
For the Toppings (Where the Party Happens)
- 8 oz lump crabmeat, picked for shells – Fresh or high-quality pasteurized (canned works in a pinch, but drain well).
- 1 cup sweet corn kernels – Fresh or frozen/thawed and patted dry.
The Supporting Cast
- 1 lb pizza dough – Store-bought or homemade.
- 1 1/2 cups shredded mozzarella – Freshly shredded melts better than pre-packaged.
- 1 tbsp olive oil – For that golden, blistered crust edge.
- 2 tbsp fresh parsley, chopped – A fresh finish.
- Extra Old Bay for dusting – About 1/2 tsp.
Tools You’ll Need
- Large skillet – For the sauce.
- Pizza stone or baking sheet – Preheated for a crisp crust (an upside-down baking sheet works too).
- Rolling pin – Or a wine bottle in a pinch.
- Whisk – For a smooth, lump-free sauce.
Timing Is Everything
Serves 4 | 25 minutes prep | 15-18 minutes cook time | 40-45 minutes total
How to Make Crab and Corn Pizza with Old Bay Seasoning
- Preheat and Prep
Crank your oven to 475°F (245°C) and let your dough relax on the counter for 20-30 minutes. Cold dough fights back when you try to stretch it—like a grumpy cat resisting a bath. - Make the Sauce
Melt 3 tbsp unsalted butter in a skillet over medium heat. Add 3 cloves garlic, minced and cook for 1 minute until fragrant but not browned (burnt garlic turns bitter). Whisk in 2 tbsp all-purpose flour to create a roux—this cooked mixture of fat and flour thickens the sauce. Cook for 1 minute to remove the raw flour taste. Gradually add 1 cup whole milk, whisking constantly to prevent lumps. The sauce should thicken to a gravy-like consistency. Stir in 1/4 cup grated Parmesan cheese, 1 tbsp Old Bay Seasoning, 1 tbsp fresh lemon juice, salt, and black pepper. Remove from heat and let cool slightly—this prevents the crab from overcooking when mixed in. - Gentle Hands with the Crab
Gently fold 8 oz lump crabmeat, picked for shells and 1 cup sweet corn kernels into the warm sauce. Handle crab delicately to preserve its tender texture. Overmixing breaks down the lumps, turning them stringy. If using frozen corn, pat it dry thoroughly—excess moisture leads to a soggy crust. - Par-Bake the Crust
Roll 1 lb pizza dough into a 12-14 inch circle on a floured surface. For an extra-crispy crust, prick the center with a fork to prevent air bubbles. Transfer to a parchment-lined peel or baking sheet. Pre-bake for 5-7 minutes until the surface looks dry but not browned. This step, called par-baking, ensures the crust holds up under the toppings without getting doughy. - Assemble and Bake
Brush the crust edges with 1 tbsp olive oil for a golden, blistered finish. Spread the crab-corn mixture evenly, leaving a 1-inch border. Top with 1 1/2 cups shredded mozzarella—shredding your own ensures better meltability than pre-shredded cheese. Bake for 10-12 minutes until the cheese bubbles and the crust is deeply golden. - The Finishing Touches
Sprinkle with 2 tbsp fresh parsley, chopped and a dusting of extra Old Bay (about 1/2 tsp). Let rest for 5 minutes—this allows the cheese to set slightly, preventing a molten mess when sliced. Use a pizza wheel for clean cuts, and serve immediately for peak texture.
Pro Technique
The Soggy Crust Solution
Pre-baking (par-baking) is your best friend. It’s like laying down a raincoat before a storm—your crust stays crisp no matter how juicy the toppings.
Drain Like You Mean It
Crab and corn hold onto water like sponges. Wrap them in a clean towel and give them a gentle squeeze. Your future self will thank you when your pizza isn’t swimming.
Chef’s Wisdom
Crab’s Delicate Nature
Crab doesn’t need to be cooked—just warmed through. Think of it like reheating leftovers, not starting from scratch. Overcooked crab is a tragedy.
Sauce Thickness Matters
Your sauce should coat the back of a spoon like a good gravy. Too thin? Simmer longer. Too thick? A splash of milk will save the day.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette
The peppery greens and citrus dressing cut through the pizza’s richness. Toss with shaved Parmesan for extra umami. - Grilled Zucchini Ribbons
Lightly charred zucchini adds a smoky contrast. Drizzle with balsamic glaze for sweetness.
Drinks
- Dry Riesling
Its crisp acidity and stone-fruit notes balance Old Bay’s warmth. Serve chilled at 45°F (7°C). - Hefeweizen Beer
The banana-clove yeast profile complements the crab’s sweetness. The effervescence cleanses the palate.
Something Sweet
- Lemon Sorbet
A tart, icy finish resets the palate after bold spices. Garnish with mint for freshness. - Old Bay Caramel Corn
For a playful twist, toss popcorn with caramel and a pinch of Old Bay.
Storage & Freshness Guide
Leftovers?
They’ll keep in the fridge for 2 days. Reheat in the oven to bring back the crunch—microwaves are the enemy of good pizza.
Freezing?
Skip it. Crab doesn’t freeze well, and no one wants grainy seafood.
Nutrition Profile
Per serving: ~650 calories, 32g protein, 60g carbs, 32g fat, 3g fiber
Ingredient Variations and Their Impact
Cheese Swap
Try Fontina for a nutty twist, or add smoked paprika to play up its richness.
Bacon Boost
Because bacon makes everything better. Pancetta adds a fancy touch.
Spice It Up
Dice a jalapeño into the sauce, or pickle them first for tangy heat.
FAQs
Can I use canned crab?
Yes, but fresh is king. Drain it well and check for sneaky shells.
No pizza stone?
An upside-down baking sheet works in a pinch.
Make-ahead?
The crab mixture can chill in the fridge for up to 4 hours before baking.
Crab and Corn Pizza with Old Bay Seasoning: A Taste of the Chesapeake in Every Bite
Try my Crab and Corn Pizza with Old Bay Seasoning—a cheesy, coastal-inspired delight with sweet crab and bold spices. Perfect for pizza night!
Ingredients
For the Sauce:
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3 tbsp unsalted butter
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3 cloves garlic (minced)
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2 tbsp all-purpose flour
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1 cup whole milk
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1/4 cup grated Parmesan cheese
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1 tbsp Old Bay Seasoning
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1 tbsp fresh lemon juice
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Salt and black pepper (to taste)
For the Toppings:
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8 oz lump crabmeat (picked for shells)
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1 cup sweet corn kernels
For Assembly:
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1 lb pizza dough
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1 1/2 cups shredded mozzarella
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1 tbsp olive oil
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2 tbsp fresh parsley (chopped)
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Extra Old Bay (for dusting)
Instructions
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Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Let dough rest at room temperature for 20-30 minutes.01
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Melt butter in a skillet over medium heat. Add garlic and cook for 1 minute. Whisk in flour, then gradually add milk, stirring constantly until thickened. Stir in Parmesan, Old Bay, lemon juice, salt, and pepper. Remove from heat.02
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Gently fold crab and corn into the sauce.03
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Roll out dough on a floured surface to a 12-14 inch circle. Prick with a fork and pre-bake for 5-7 minutes.04
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Brush crust edges with olive oil. Spread crab mixture over crust, top with mozzarella, and bake for 10-12 minutes until golden.05
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Sprinkle with parsley and Old Bay. Let rest 5 minutes before slicing.06
