For many years,  I would pass the Pimlico Race Track on the way to my evening job at the 5 Mile House in Baltimore. Yes, I was a barmaid.  “Pimlico” is the home of the “Preakness” the second race in the triple crown series.  Ironically, the 5 mile House was only 1/4 mile away from the track, but not once did I attend the “Preakness. Now that should be a super. I love a big party around a sporting event. Don’t worry however, this is not to say I didn’t attend my share of Preakness parties…..


With each of the “Triple Crown Races” there is a special drink associated. My memory did serve me correctly and the “Black Eye Susan” is the drink that reps for the Preakness.

black eyed susan

The Black Eye Susan is Maryland’s state flower……..

But what I learned in my research for this blog, the drink itself appears to vary from year to year possibly depending on the alcohol sponsor for that year….

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This is the recipe for the 2013 Black Eye Susan

– 1.25 oz of Finladia Vodka

-.25oz St. Germain Liqueur

– 2 oz Lemon Juice

– 3 oz Lemongrass and Blackberry Simple Syrup

– 6 drops Angostura Bitters

– 1 sage leaf

If this 2013’s drink seems a bit out of the norm for you, here is a drink  from a previous year prepared for the “Preakness”!! This is a little more to my liking…..


Mix all ingredients together in shaker with ice. Share and pour into Collins glass……

black drink2


– 1 1/4 oz Early Kentucky Whiskey

– 3/4 oz 42 Below Vodka

– 3 oz Sweet and Sour Mix

– 2 oz Orange Juice


Mix all ingredients in shaker over ice and shake. Pour into Collins glass and garnish with orange slices and cherries…….

Any good Marylander will tell you it’s all about the blue crab in the Chesapeake Bay Area! Soooo here go some of my best crab dishes….I refer to them often. I haven’t tried the drinks yet, but I’ve surely made this dishes!

Crab Balls…..perfect finger food 

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You’ll be the “bees knees” with your guests if you whip up some delicious crab ball for you Preakness Party


-1 lb lump crab meat

– 3/4 to 1  cup ground saltine crackers

– 1 egg

– 1/3 mayonnaise

– 2 tsp old bay seasoning

– a dash of Worcestershire sauce

– vegetable oil for frying


1. Mix all ingredients in a large bowl. Measure out balls with a 1/4 measuring cup. Roll into balls.

2. Fry in 350 degree vegetable oil until golden brown

3. Drain on a paper towel and salt lightly.

4. Serve with tartar sauce

Maryland Crab Dip with Homemade Soft Pretzel Sticks


– 24 oz. softened cream cheese (softened)

-1/2 cup mayonnaise

-16 oz. lump crab meat

– 1 tsp Worcester sauce

– 2 tsp old bay seasoning

– 2 loaves frozen bread dough thawed

– 1 whisked egg

1. In sauce pan blend together; cream cheese, mayo, crab, Worcester sauce, and Old Bay seasoning  and bring to a low boil. Reduce heat to low…

2. Cut each loaf of bread dough with a pizza cutter. Each loaf should yield 12-16 pieces. Roll into “sticks”

3. Bring large stock pot of water (seasoned with salt) to a boil….put sticks in the boiling water. Remove with the sticks rise to the surface of the boiling water.

4. Pat the dough dry…..brush with egg wash and sprinkle on additional old bay seasoning

5. Bake in pre-heated of 350 degrees for 20 minutes

6. Cool and serve with dip

Crab Melt Sandwiches with Remoulade Sauce

– 1 cup lump crab meat

– 1 8oz block of softened cream cheese

-1/4 cup mayonaisse

-old bay seasoning

-1 tsp Worcester Sauce

– white bread

– white American cheese slices

– eggs (3 to 4)

– milk (1 to 1/12 cups)

– butter


1. In sauce pan, cream cheese, crab meat, mayonaisse,  worchester sauce, a few

dashes of old bay seasoning over medium low heat. Heat through until texture is smooth and creamy.

2. Remove crust from approximately 20 slices of white bread. In shallow dish, whisk eggs and milk together as you would for french toast add a few dashes of old bay seasoning.

3. Preparing sandwiches, spread bread with crab mixture add one slice of American cheese. Put sandwich together and place into egg mixture. Flip. ( do not allow the bread in the mixture too long as it will become too wet)

4. Place in pre-heated (medium temperature) skillet with butter. Toast each side for 2-3 minutes. Remove from skillet. For additional crispness, place on baking sheet and put into the oven at 400 degrees for 2 minutes per side.

5. Allow sandwiches to rest for a minute and cut into quarters.

Remoulade Sauce 

1/2 cup Ketcuph

1/2 cup mayonaisse

1 tbsp sweet relish

1 tsp hot sauce

Prepare in advance and chill!!!!!

Remember…..Who Do You Want In Your Kitchen On Game Day?