At Atlanta's Twisted Soul Cookhouse and Pours, Guy Fieri finds a new favorite in this salad of shrimp, lobster and crab with avocado hoe cakes and corn relish vinaigrette.
Chef Anne Burrell shows her recruits how to use a light touch to make flaky crab cakes and how to char a red pepper, red onion and corn on the grill for a fresh salad.