Cape Hatteras Smoky Seafood Rub
If one flavor inspires daydreams of the seashore, it's fish. From trout to mackerel, cobia to bass, a large variety of fish can be caught on the outer banks of North Carolina. It was the bounty of Cape Hatteras and the traditional Carolina shrimp and crab boil spices that inspired this unique and smoky seafood seasoning.
Add to the batter for a fish fry or use for your next shrimp, crab, or crawfish boil. Also try on corn on the cob, vegetables, and potatoes.
Mayan salt, smoked Spanish sweet paprika, brown mustard seed, dill seed, allspice, black pepper, coriander, celery seed, mace, cardamom, clove, ginger, bay leaves, red japones
Flavor of Cape Hatteras Smoky Seafood Rub
This paprika and salt-based rub is bittersweet, smoky, earthy, and sweet-spiced with medium heat.
Uses of Cape Hatteras Smoky Seafood Rub
Add to batter for a fish fry or use for your next seafood boil. Try on vegetables like corn on the cob and potatoes.