How do restaurants and seafood counters churn out crab cakes, crab rolls, and crab Bennies without getting tons of complaints from people about crab shells messing up their meals? They make like a freshman with posters of Jimi on the wall: They use a black light.
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Shine an ultraviolet light on a tub of crab meat and any shell fragments will “glow” white, making them incredibly easy to remove.
What you’ll need:
- Black light flashlight
- Sheet pan
- Dark room
- Tweezers (optional)
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