Crab and Shrimp Hush Puppies with Harissa Aioli and Napa Cabbage and Peach Salad. 

Selecting ingredients: {name}: "Hey, I got crab and shrimp." 

{name}: "Hush puppies is a good dish because, you know, it's a Southern staple. It's a Carolinian staple." 

{Jennifer}: "I feel like I need to do the first challenge on my own because I came here to see what I can do as Jennifer and not as Jennifer and Justin." 

Developing the recipe: {name}: "I think we should throw the shrimp in the hush puppies. What do you think, Jennifer?" 

{Jennifer}: "Yeah, I think we put all the seafood in the hush puppies. So we have one thing." 

{Laurence}: "This dish is not necessarily my style. I worked for José Andrés for a good part of eight years, but now I live in Hawaii making creative Japanese cuisine. It's an entire island hopefully rooting for me." 

Batter trouble: {name}: "I'm working on the hush puppies, and I just don't feel like they're coming together currently. It's a little bit too much shrimp in the batter." 

{name}: "It's a little greasy." {name}: "Add in more flour. Jennifer's tiny but mighty. There we go — now we're talking. Boom. Good to go. We had to give it a little jump start, season it right when it comes out of the fryer." {name}: "So I'm gonna fry up some kale." 

{Laurence}: "Before becoming a chef, I was working in fashion. I just love a well dressed plate. But we have to wait for the final lap to plate our dish." 

Plating under pressure: {name}: "Guys, we need a garnish. Go grab some microgreens." {name}: "This isn't looking as good as I thought it would." {name}: "I'm gutted because not every single dish got a piece of kale on. It sucks." 

At presentation: {name}: "Today we made a crab and shrimp hush puppy with a harissa aioli and a napa and peach salad." Kish: "You felt good about this, huh?" {name}: "We knew everybody was going to do a cold seafood dish, so we were like — let's go in first challenge. Let's make it happen."