「星級學徒」譚俊彥、陳煒加入，鼎爺與三姐改為從旁觀戰！適逢食蟹季節，俊彥與煒哥各自帶來蟹菜式。
看過鼎爺示範劏蟹技巧，再看俊彥選用麵包蟹炮製「馬里蘭蟹餅」，他以甚麼特色香料配即拆蟹肉？伴上火箭菜配醋漬白鯷魚與煎香車厘茄同吃，寧舍開胃。
三姐分享蒸蟹小貼士後，煒哥隨即以花蟹製作「釀蟹蓋」，將蒸熟的花蟹拆肉，配上炒香洋蔥、磨菇口感豐富，釀入蟹蓋焗香後脹卜卜，啖啖足料。
鼎爺、三姐怎樣評價二人的首次廚藝鬥法？
"Star Apprentices" Tam Chun-yin and Chan Wai joined the competition, while Master Ding and Sister San watched from the sidelines! It was crab season, and Chun-yin and Wai each brought their own crab dishes. After watching Master Ding demonstrate crab-cutting techniques, Chun-yin used bread crab to create "Maryland Crab Cakes." What special spices did he use with the freshly deboned crab meat? Served with bouillon, pickled white anchovies, and pan-fried cherry tomatoes, it was a delightful appetizer. After Sister San shared tips on steaming crab, Wai immediately made "Stuffed Crab Shells" with flower crab. He removed the meat from the steamed flower crab, added sautéed onions and mushrooms for a rich texture, stuffed it into the crab shell, and baked it until plump and full of flavor. How did Master Ding and Sister San evaluate their first culinary battle?
