Just north of Chicago, the heat is on at one of America’s biggest and busiest steak and seafood joints. Bob Chinn’s Crab House cooks up 900 king crabs and 1500 steaks every week, feeding over 12,000 guests. Since it opened in 1982, Bob Chinn’s has exploded into a 700-seat crab castle. But being 800 miles from the nearest ocean, this crack team of crab crackers must arrange a fresh seafood delivery from the airport every day! To make matters worse, it’s holiday season, and the 130 kitchen staff are bracing themselves for one of the busiest Saturdays of the year. As the crab-crazed crowds descend on the restaurant, the team battles to keep up with the orders of 32oz porterhouse steaks, giant king crabs, and the restaurant’s extraordinary purple paradise pie. With critical crustacean supplies running out fast, there’s a last minute dash to the airport to stock up on giant king crab–flown in from Alaska!