Race Fare
Sports Illustrated|May 15 - 22,2017

How to eat for the Preakness.

Race Fare

AS A NATIVE of the Old Line State, chef Bryan Voltaggio has been to the Preakness, so he knows the scene—as well as the smell and the taste. “Everyone will be out there drinking their Black-Eyed Susans and looking for crab,” he says. “And the timing is perfect. It’s the height of crab season, which opens April 1 and runs to right around the Fourth of July.”

Voltaggio believes that the best way for seekers to score some quality claw is to make their own cakes. His Maryland crab cake sandwich combines a patty with very little filler, a chunky tartar sauce, Old Bay–flavored chips (on the sandwich) and a toasted, soft potato bun.

This story is from the May 15 - 22,2017 edition of Sports Illustrated.

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This story is from the May 15 - 22,2017 edition of Sports Illustrated.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.