Host Pete Evans joins Chefs Duff Goldman and Bryan Voltaggio in Baltimore. After gathering crabs from JM Clayton Seafood Company, the group visits the small specialty store of Hex Ferments to purchase the best sauerkraut in the area. Pete starts the feast with Thai-style deviled eggs with crab mayo and kraut, while Bryan serves a true Maryland blue crab feast and Duff aces it with the classic Smith Island Cake for dessert.