Black-Light Crab

Here is a cooking tip that should appeal to engineers. You might even have a black-light lamp in your closet from way back when. Chef Eric Ripert at Le Bernardin

"When serving crab, it is very important to get out each tiny piece of shell that might have been left behind and that is a difficult job. To make the task easier, we inspect the crabmeat under a black light. The shells glow under this light and they are easy to pick out."

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