I make this seasoning myself partially to save money, but more importantly to help "use up" seasonings, which are only fresh if they are used quickly enough.

If you're looking for this recipe, you probably know exactly how to use it. My faves: use it with all seafood--fish (pictured above ⤴️), on salmon) or shellfish, especially a seafood 🦞 boil; clam chowder (pictured below); tuna salad; crab cakes; to top deviled eggs (it is punchier than simply using paprika).

Makes about 5/6 of a cup

Place the following in a large mortar and pestle. Mix thoroughly.

1/2 cup Celery salt (4 oz bottle)