Episode 5: Farm Policy | Top Chef Photos

For the Quickfire challenge, the cheftestants must make a dish from live (well, not for long anyway) crabs.

This week's guest judge is James Beard award winner Patrick O'Connell, chef at The Inn at Little Washington.

Tim, a native of Maryland where he cooks crab weekly, proudly embraces the challenge.

Alex makes a mess as he begins crushing his crabs.

Andrea is uncomfortable with the Blue crabs - the crabs she usually works with in Miami are much larger.

The crabs remind some of the cheftestants of unpleasant experiences that aren't necessarily food-related... (ew).

Ed takes a page out of Angelo's book with his Asian-inspired creation.

Picking crabs is very labor intensive.

Amanda wonders if Padma's strong reaction to her salad is good or bad.

Patrick prepares to sample Angelo's broth.

Kevin lacks confidence from being on the bottom four challenges in a row.

Tiffany shares a laugh with Kenny, AKA "Black Magic," who is, apparently, "too" sexy.

Andrea, tired of being in the middle of the pack, wants to make a bold statement with her pork loins.

Tamesha has become pals with Angelo, who she views as a mentor - but is Angelo interested in something more?

Amanda works on her vegetable minestrone.

Kenny and Angelo clash over trying to lead the group.

Space is extremely limited for the cheftestants.

The elimination challenge takes place at the beautiful Ayrshire Farms, Virginia's first totally certified organic and humane farm.

The cheftestants must prepare a meal for local chefs and farmers using local ingredients procured on-site.

Apparently the guy on the right wasn't crazy about the turnips.

Alpha males or inflated egos?

The cheftestants wait while the judges deliberate.

I'd beam too if I had a jacket like that.

Will Kevin break his unlucky streak, or will Kenny win his first elimination challenge?

John Somerville