From a photo-essay "narrated" by chef Eric Ripert with delicious little details about what goes on behind the scenes at the world-famous, Michelin 3-star NYC restaurant Le Bernadin:
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.
Behind the Scenes at Le Bernardin (aveceric.com, via @blam)
