Looking for tips on how to de-shell lump crabmeat

What are you cooking with it? For a lot of dishes, I prefer claw meat, which is usually cheaper and doesn't have the shell issue you get with the regular "lump" meat. Of course, there are dishes you want the white lump meat.

As for your question, though, I can never figure out how to get that shite out either. You gotta find an old woman.

I go through it carefully feeling for the little shell pieces. It's a pain and I rarely use anything other than jumbo lump or claw because of shells.

A long time ago, I remember seeing something about shaking the meat about in a metal colander to get the shells loose and then feeling through the meat as you remove it.

I've also seen a video about spreading it out on a baking sheet and using an ultraviolet light to spot the shells which are apparently white under the light. I forgot about that until just now. I have a mini uv light so maybe I'll try that next time to spot the shells more easily.

i also use a bowl of warm water to keep my fingers clean and warm. harder to feel the shells with cold fingers.

I’m going to try that light next time.