Chef Kenny: "I've got a little ponzu going with my crab. It's going to be a  little crab salad. We're going to be serving in 100 degrees, so instead of doing another deep fried option with everyone else, I'm going to flip this crab rangoon on its head and make a salad with it."

"Normally, I use cream cheese, but this really creamy gorgonzola is going to go really well with this sweet crab."

Tom Colicchio: "Hey, Kenny, what are you working on there?"

Chef Kenny (during prep): "Light little maraschino cherry relish to go with my gorgonzola crab rangoon."

Tom Colicchio: "So what are you doing with the gorgonzola?"

Kenny: "I have made a creme out of it and made a little crab salad. I grew up eating crab rangoons, so gorgonzola feels a little more familiar to me."

Chef Kenny (presenting to judges): "Today I prepared a crab rangoon salad with a gorgonzola creme fraiche crema, little luxardo cherry relish, and chili hibiscus flake on a rice paper chip."