Old Bay Or J.O.? Southern Maryland Crab Spots Weigh In

SOUTHERN MARYLAND — In Maryland, few debates start faster at a crab feast than one simple question: Old Bay or J.O.?

From backyard crab tables covered in newspaper to busy seafood counters across Southern Maryland, the conversation is as much about tradition as it is about taste. While both seasonings have deep Baltimore roots, local seafood businesses say customer preference, history and even loyalty often determine what ends up on the crabs.

The Old Bay Story

Old Bay seasoning was created in Baltimore in 1939 by Gustav Brunn, a German Jewish refugee who fled Nazi Germany and rebuilt his life in Maryland through the spice business.

Brunn and his family immigrated to Baltimore in 1938 after he was briefly imprisoned during Kristallnacht, a violent anti-Jewish pogrom. With experience in the spice trade, he initially found work in the local food industry, including a short stint with McCormick, but was let go, reportedly in part due to language barriers as he worked to learn English.

After those early setbacks, Brunn opened Baltimore Spice Company near the city’s wholesale fish market. There, he noticed seafood vendors blending their own seasoning mixes and decided to create one himself.

That blend — originally called “Delicious Brand Shrimp and Crab Seasoning” — quickly gained popularity and was later renamed Old Bay after the Old Bay Line steamships that once traveled the Chesapeake Bay.

The seasoning helped transform how crabs were prepared, shifting from heavier, cream-based dishes to the now-iconic steamed crab style that defines Maryland seafood culture today.

McCormick & Company purchased Old Bay in 1990, expanding it nationwide while maintaining its strong connection to Maryland.

The Other Baltimore Favorite: J.O.

J.O. Spice Company, founded in 1945 by James Ozzle “J.O.” Strigle and his wife Dot, has its own deep roots in Chesapeake Bay seafood culture.

Strigle grew up on Tangier Island, Virginia, where generations of watermen blended their own seasonings for crabs, oysters and fish using recipes passed down over time. He brought those traditions to Baltimore, where he and his wife began mixing spices by hand and selling them to seafood vendors near the city’s wholesale markets.

As steamed crabs became more popular, J.O.’s seasoning blends gained traction among crab houses and restaurants, particularly because they were designed specifically for large-scale steaming.

Over time, J.O. built a strong reputation within the seafood industry, especially among family-owned businesses. The company has remained family-operated for decades, continuing its focus on customer service and consistency — values that helped it grow from a small storefront into a trusted name across the region.

Today, many Maryland crab houses continue to use J.O. blends exclusively, citing tradition, flavor and long-standing relationships with the company.

While Old Bay became the nationally recognized name, J.O. remained a behind-the-scenes favorite — often the seasoning used by the very crab houses that helped define Maryland’s seafood traditions.

What Local Seafood Spots Are Using

At Thompson Seafood Corner Market in Mechanicsville, staff say both seasonings have their place depending on what is being prepared.

Old Bay is commonly used for steamed shrimp and other seafood items, while J.O. No. 2 is often used for steamed crabs because many customers prefer its saltier flavor.

Even among staff, preferences vary. One employee said she personally prefers Old Bay, showing the debate continues behind the counter as well.

At Captain John’s Crab House in Newburg, the family-owned restaurant takes a slightly different approach. The business uses its own seasoning blend developed over the years but still keeps Old Bay available on tables for customers who want to add extra seasoning.

Like many Maryland seafood traditions, the approach reflects a balance between house recipes and customer expectations.

Loyalty Runs Deep At Calvert Crabs

At Calvert Crabs, the answer is simple: J.O.

The business said it has used J.O. seasoning exclusively since opening and has no plans to change, pointing to both customer preference and long-standing support between small Maryland businesses. Owners said J.O. has built strong relationships with seafood markets and crab houses across the region over the years, earning loyalty by consistently supporting local operations and providing products tailored specifically for the industry.

They added that for many small businesses, choosing J.O. is about more than flavor — it’s about continuing partnerships with a company that has grown alongside Maryland’s seafood community.

That loyalty even shows up on the menu, where J.O.-seasoned wings highlight what customers in the area have come to expect.

More Than A Seasoning Choice

For many Marylanders, the Old Bay versus J.O. discussion is less about competition and more about tradition.

Some families use Old Bay because it’s what they grew up with. Others prefer J.O. because it’s what their favorite crab house uses. Many simply say the best seasoning is the one covering the crabs in front of them.

In the end, the debate rarely has a winner — and that may be exactly how Maryland likes it.

Because in Southern Maryland, the real tradition isn’t choosing a side.

It’s gathering around the table, cracking crabs and passing the seasoning.

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