The crab is an intricate and fascinating animal. Crabmeat is tucked into several small compartments separated by a thin shell or cartilage. Our hand pickers are trained to remove as much shell as possible, but some shell fragments are difficult to remove because they are very thin and transparent. After picking, the crabmeat is put through a thorough inspection to eliminate any remaining shell. Although we aim to eliminate 100% of the shell, we are limited by particle size constraints and by the amount of time the meat can be exposed to higher temperatures.