Hugh combines his crabmeat with chorizo and peas, representing the best of the sea, land and veg garden - all served on a piece of toast. Kasper Gaard makes a punchy crab soup that uses every part of the animal, including the ground-up shell. Will their efforts be enough to beat guest Euten Lindsay, who learned his craft at world-famous restaurant The Ivy? He's going down the classic route with crab cakes.