The whole group of remaining chefs must all work together on one team to cater a meal for local Maryland farmers.The whole group of remaining chefs must all work together on one team to cater a meal for local Maryland farmers.
[MUSIC] [LAUGH] That's some crab. Live blue crab running and screaming across the table. Wow that's priceless [LAUGH] Good morning chef. Good morning. Good morning. Please welcome James Beard award winner for outstanding chef in America. And also chef and owner of the Eat In at Little Washington, Patrick O'Connell. Welcome. Thank you. Great to be here. Good morning. Patrick O'Connell is a five-star, five diamond chef. I was lucky enough to cook for him at the Beaucoup store, so I'm pretty excited to cook for him again. For your Quick Fire challenge today, you've got crabs. [MUSIC] Well, I had crabs. So, it just brought back bad memories. The Maryland blue crab is one the most popular local treasures. Absolutely, I grew up in Maryland and ate them in bushel baskets as a little boy. They're alive and waiting for you. Awesome. Your time starts now. [MUSIC] I see people running up there with their hands in the air like. Come little guy come on. I'm like dude you might want to get a pair of tongs. That's rub. Crabs they will bite the hell out of you and it hurts. It gets chaotic. There's crabs everywhere. People are breaking crabs, cracking crabs. It's flying all over. I've got crab [SOUND] every Everywhere. [MUSIC]