Cape Cod Seasoning Rub

We blend the familiar flavors of celery, bay and mustard with premium spices to create a coastal seasoning with the taste of summers on the shore. Aromatic and appealing, our Cape Cod Seasoning Rub is a stellar addition to any seaside fare.

  • Fine-grained spice mixture
  • Orange-red color
  • Strong salty celery flavor with slight heat
  • Contains mustard
  • Ready to use. Add to taste.
  • Add to any seafood dish
  • Season fries, chips, popcorn and dipping sauces
  • Add zesty flavor to seafood boils, stews, and soups


Shrimp Boil

Prep time: 30 minutes 
Cook time: 45 minutes 
Servings: 6
8 cups water
12 fl. oz. beer
1/2 cup F+F Cape Cod Seasoning Rub, additional for serving
2 tablespoons ground cayenne pepper
2 bay leaves
1/2 tablespoon kosher sea salt
2 lemons, halved and juiced
4 garlic cloves, roughly sliced
12 small red potatoes
1-1/2 pounds smoked sausage, cut into 2″ pieces
3 ears of fresh corn, shucked and halved
2 pounds large shell on shrimp
Tabasco, for serving

1. 	Bring water, beer, F+F Cape Cod Seasoning Rub, cayenne, bay leaves, kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in large stock pot over high heat. Skim foam from top of pot. Add potatoes, cover and cook 10 minutes.
2.	Add smoked sausage, and boil for another 4 minutes. Add corn, and continue to cook for 7 minutes. Add shrimp, and cook until shrimp just turns pink and is no longer translucent, about 3 minutes.
3.	Immediately drain cooking liquid and discard lemons and bay leaves. Pour contents of pot into large serving bowl or platter, sprinkle with additional Cape Cod Seasoning Rub if desired, and serve.


Bloody Mary

SERVINGS: 8 cups  
PREP TME: 10-20 minutes 


2 quarts Tomato Juice 
Juice of 2 Lemons
1 tablespoon Horseradish, Grated 
1 tablespoon Black Pepper 
1- 3 teaspoons Worcestershire Sauce
1-4 tablespoon F+F Fire Roasted Hot Sauce 
1 Teaspoon of F+F Cape Cod Seasoning 
1-3 oz Vodka 

Bacon /Celery /Lime /Olives /Shrimp /Pickles 

1.	In a blender, blend together tomato juice, lemon juice, grated horseradish, Worcestershire sauce, and black pepper.
2.	Season the mixture to taste with your preferred spices and add hot sauce if you want some heat.
3.	Prepare the toppings by cooking the bacon and slicing the limes and celery stems. If desired, prepare toothpicks 
	with toppings and set aside for drink assembly.
4.	To prepare the rim of the glass, slice a lime in half and rub it around the rim.
5.	Mix together 1 teaspoon of Cape Cod seasoning and 1 teaspoon of flaky sea salt 
	on a plate or shallow bowl large enough to dip the rim of the glass into.
6.	Once the rim of the glass is coated with lime juice, lightly roll it in the seasoning blend.
7.	For each serving, add 1-3 ounces of vodka to a glass filled with ice.
8.	Pour 6-8 ounces of the tomato mixture over the vodka and top with pre-made garnish.


Cape Cod Smoked Salmon

SERVINGS: 4-6 servings  
COOK TME: 30 minutes 

6-8oz Salmon Filet
4-6 tablespoons F+F Cape Cod Seasoning Rub 
½ White Onion 
1 Lemon 
Olive Oil

1.	Clean salmon and remove skin if desired.
2.	Apply Cape Cod Seasoning Rub and olive oil to salmon.
3.	Let salmon marinate, ideally overnight or for at least one hour.
4.	Julienne an onion and lay it down on a lined sheet tray (omit onion if grilling salmon).
5.	Place marinated salmon on top of onions.
6.	Preheat oven to 375 degrees F and bake salmon for 10-12 minutes or until medium rare.


Fried Fish

SERVINGS: 4 servings
COOK TIME: 30 minutes

2 cups F+F GF All Purpose Baking Mix
1 tablespoon Baking Powder
1 teaspoon Salt 
2 tablespoon Cape Cod Seasoning
1 Beer (8oz beer) 
1 Egg 
1 teaspoon Baking Powder 
1-1 ½ cup Water 
8 oz Cod/Halibut cut into 6 1-2oz pieces 

1.	Cut fish into 1-2 oz rectangular pieces and let them dry out on top of a paper towel.
2.	Prepare oil or fryer to 350-375°F using peanut oil or high smoke point oil.
3.	Prepare two bowls for breading: one with GF Baking mixture. One bowl with 1 cup GF Baking mixture. The other bowl with 
	2 cups of GF Baking Mix, Baking powder, salt, Cape Cod Seasoning, the beer and egg. Slowly add in hot water until batter 
	is at desired consistency (should be similar to crêpe batter).
4.	Roll fish in flour bowl covering completely; then dunk coated fish into the beer batter, making sure to fully cover it. 
	Drop battered fish immediately in oil or fryer and cook until lightly browned.
5.	Once cooked fully, place on a sheet tray with a metal rack to cool; season with additional Cape Cod seasoning and salt.