Abstract:
Exemplary embodiments provided herein may include a system and method for opening shellfish shells and extracting items therefrom, including a body having a first end, a second end and a middle portion therebetween, wherein the first end includes a first and second protuberance in spaced relation to each other to facilitate the opening of a shellfish shell, and wherein the second end comprises a probe portion configured to facilitate extracting items from the shellfish.

Description:
BACKGROUND 
   Shellfish or crustaceans such as shrimp and crabs may be frequently prepared for eating by boiling the shellfish in water and then serving the cooked products still in the shell. The shell may have to be removed or broken away from the meat before the meat can then be extracted for consumption. Boiling or broiling of a shellfish or crustacean, such as a crab, may not change the characteristics of the shell in that it may still be relatively hard and brittle. 
   It may have been common practice for many years to use a nutcracker-type instrument to crack the shells of crab legs or other types of shellfish in order to facilitate removal of the shellfish meat from the protective shell. These utensils may have found wide-spread acceptance for opening of shellfish shells, primarily because there may have been no reasonable alternative system or method. However, the nutcracker-type utensils may be relatively expensive and present restaurants with a cost problem because of the relatively high percentage of loss that is experienced as a result of customer pilferage. Furthermore, these utensils may not be particularly useful in the case of shells that are somewhat soft, and mere cracking of the shell often does not allow a person to easily remove meat from the cracked shell. 
   Many persons experiencing frustration with the inadequacy of nutcracker-type utensils for opening crab leg shells, particularly in circumstances where the shell is somewhat soft but of tough characteristics, may resort to the use of a common table fork in an effort to sever the shell. One of the tines of the fork may be inserted under the shell and the user may then lift up on the fork handle in an effort to tear the shell body. Although this may accomplish the intended result in certain instances, many times such misuse of the fork may result in bending of the fork tine, thus again causing the restaurant losses because of the cost of replacing bent forks. 
   Furthermore, once the shell is cracked, it may be difficult to extract the meat portion and/or other items from the crustacean. What is needed is a system and method for opening the shell, and extracting the meat portion and other items from a crustacean. 
   SUMMARY 
   Exemplary embodiments provided herein may include a system and method for opening shellfish shells and extracting items therefrom, including a body having a first end, a second end and a middle portion therebetween, wherein the first end includes a first and second protuberance in spaced relation to each other to facilitate the opening of a shellfish shell, and wherein the second end comprises a probe portion configured to facilitate extracting items from the shellfish. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
       FIG. 1  is a perspective view of a system according to an exemplary embodiment. 
       FIG. 2  is a side elevational view of a system according to an exemplary embodiment. 
       FIG. 3  is more detailed, inverted perspective view of a second end of a system according to an exemplary embodiment. 
       FIG. 4  is a sectional view of a second end of the exemplary embodiment of  FIG. 2  along line  4 — 4 . 
       FIG. 5  is a more detailed view of a first end of a system according to an exemplary embodiment. 
       FIG. 6  is a side elevational view of a system according to an exemplary embodiment. 
       FIG. 7  is a perspective view of a second end of a system according to an exemplary embodiment. 
       FIG. 8  is a sectional view of a second end of the exemplary embodiment of  FIG. 6  along line  8 — 8 . 
   

   DETAILED DESCRIPTION 
   The detailed description set forth below in connection with the appended drawings is intended as a description of exemplary embodiments and is not intended to represent the only forms in which the exemplary embodiments may be constructed and/or utilized. The description sets forth the functions and the sequence for constructing and operating exemplary embodiments in connection with the illustrated embodiments. However, it is to be understood that the same or equivalent functions and sequences may be accomplished by different embodiments that are also intended to be encompassed within the spirit and scope of this disclosure. 
   A shellfish and/or crustacean opening and extracting system is shown in FIG.  1 , generally at  10 . System  10  may include a body  12  which may include a first end  14  and a second end  16 . Body  12  may further include a middle portion  18  between first end  14  and second end  16 . 
   First end  14  may include a first protuberance  20  and second protuberance  22  in a spaced relation to first protuberance  20 . Second protuberance  22  may have an edge  24  which may have a generally knife-like or cutting configuration. First protuberance  20  may include a flat portion, which may generally face second protuberance  22 . With this configuration, second protuberance  22  may extend underneath the shell of, or into the shellfish and/or crustacean, and the shell may slide along the flat portion of first protuberance  20 . 
   Second protuberance  22  may be configured to cut, break and/or otherwise open the shell of the shellfish and/or crustacean. Protuberances  20  and  22  may be one to five centimeters in length extending away from the system  10  however other dimensions may be utilized as desired. Similarly the protuberances  20  and  22  may be in different spaced relationships such that they will facilitate different uses for different types, and/or thicknesses of shellfish and/or crustacean shells, and the like. 
   Middle portion  18  may include indentions  40  which may be configured to receive fingers of a user such that torque and/or other forces may be applied to system  10 , and consequently transferred to the shell of the shellfish and/or crustacean to aid in the opening of the shell. 
   Second end  16  may include a probe portion  30  which may be configured to extend into the shellfish and/or crustacean to remove the meat portion or other items and/or portions, as desired. The second end  16  may also include an aperture  42  which may be utilized to hold a security chain or other device, as desired. Aperture  42  may also be utilized to attach some other device, such as a securing and/or security device, to system  10  such that a restaurant patron may not easily steal or remove the system  10  from a restaurant or other establishment. 
   With this configuration a user may break the shell of a shellfish and/or crustacean, such as a crab leg, then reverse the system  10  to utilize probe portion  30  to more easily extract the meat or other portion of the shellfish and/or crustacean. This may allow the user to not use their fingers or other devices to extract the meat and/or other items from a shellfish and/or crustacean. 
     FIG. 2  shows a side elevational view of an opening and extraction system, generally at  10 . Again system  10  includes a body portion  12  which may have a first end  14 , a second end  16 , and a middle portion  18  therebetween. Again front portion  14  may include a generally knife-like second protuberance  22 . It will be appreciated that other configurations for protuberance  22  may be utilized to facilitate the opening of the shellfish and/or crustacean. As shown, second protuberance  22  slopes gradually from the outward edge of the system  10  toward the inner portion. This may facilitate insertion into a shellfish and/or crustacean, or portion of a shellfish and/or crustacean, as well as facilitate the opening, cutting and/or cracking action of the system. 
   Middle portion  18  again may include indentions  40  which may be configured to receive the fingers of a user. Typically a user may place their thumb on the top of the system  10  and their index finger on the bottom of system  10  to impart torque upon the shellfish and/or crustacean. Again second end  16  may include a probe portion  30  and an aperture  42 . 
   First protuberance  20  may include a generally flat portion  26 , which may facilitate the system  10  sliding along the outer portion of the shellfish and/or crustacean shell. This configuration may enhance the opening ability of the system  10  to enable a user to better utilize system  10 . 
     FIG. 3  shows a more detailed perspective view of second end  16 . As shown probe portion  30  may be generally scoop, spoon or cup-shaped to facilitate the removal of meat and/or other items from the shellfish and/or crustacean however, other configurations may be utilized without straying from the concepts disclosed herein. 
     FIG. 4  is a sectional view of second end  16  along lines  4 — 4  from  FIG. 2 . As shown probe portion  30  may have a depth of more than half of the thickness of probe portion  30 . It will be appreciated that different lengths, widths and depths, among other characteristics, may be utilized for probe portion  30  without straying from the concepts disclosed herein, as desired. 
     FIG. 5  shows a more detailed perspective view of first end  14  along line  5  from  FIG. 1 . As shown first protuberance  20  may have a flat portion that faces second protuberance  22  to facilitate the device sliding along the outer shell of a shellfish and/or crustacean. Again, second protuberance  22  may have a generally knife-like or other configuration that may be utilized for cutting or cracking the shell of a shellfish and/or crustacean, as desired. 
     FIG. 6  is an exemplary embodiment of a shellfish and/or crustacean cracking and meat removal system, generally at  60 . System  60  may include a body portion  62  which may include a first end  64  and a second end  66 . Furthermore body portion  62  may include a middle portion  68  between first end  64  and second end  66 . 
   First end  64  may include a first protuberance  70  and a second protuberance  72  in a similar configuration to exemplary embodiments disclosed above. First protuberance  70  may include a generally flat portion  76 , which may generally face second protuberance  72 . Second protuberance  72  may include a generally knife-like portion  74 , which may facilitate the opening of a shell or other item. It will be appreciated that although second protuberance  72  is shown as generally knife-like, other configurations, such as serrations, wedges, etc. may be utilized without straying from the concepts disclosed herein. 
   In this exemplary embodiment second end  66  includes a probe  80  which has a generally shovel-shape, or open-ended configuration. It will be appreciated that other configurations for probe  80  may be utilized without straying from the concepts disclosed herein. This configuration may facilitate the removal of meat and other portions from the inside of a shellfish and/or crustacean. Middle portion  68  may include indentions  90  which may facilitate the user imparting torque upon the shell of a shellfish and/or crustacean to more easily crack or break it open to reveal the contents therein, or to more easily extract the meat or other portion, as desired. 
     FIG. 7  shows a more detailed perspective view of second end  66 . As shown probe  80  may have a generally three-sided, shovel-type configuration. With this configuration the inside of the shell of the shellfish and/or crustacean may be more easily scraped to remove meat and other portions, as desired. 
     FIG. 8  shows a sectional view along line  8 — 8  from  FIG. 6  of second end  66 . As shown the bottom of probe  80  may slope gradually from the exterior toward the interior of the system. It will be appreciated that other configurations may be utilized for probe portion  80  without straying from the concepts disclosed herein. 
   System  10  may be made from disposable plastic or durable stainless steel and/or other materials and/or combinations thereof. The disposable plastic embodiment may be utilized as a giveaway or one-time-use system. Stainless steel may be utilized as a reusable tool for restaurant-grade use. It will be appreciated however, that other materials such as plastics, woods, polymers, metals, and/or combinations thereof may be utilized, as desired. 
   System  10  may be approximately 4 to 7 inches long and 0.25 to 1.25 inches thick. The system may be a convenient disposable plastic or durable stainless steel tool used to facilitate the removal of meat in crab legs and other shellfish and/or crustaceans and portions of shellfish and/or crustaceans, as desired. It will be appreciated that other dimensions may be utilized for different uses, such as, but not limited to, different types of shellfish and/or crustaceans. 
   The first end of the system may slide into a leg or other portion and while the user presses upward, may split the shell, exposing the meat inside. The probe portion of the second end of the system may aid in removing the crab meat or other portions without the necessity for digging into the shell with fingers. Exposure of the shell contents may be further enhanced by splitting the shell at both the top and the bottom edges. 
   It will be appreciated that other dimensions may be utilized for different sized shellfish and/or crustaceans. It will also be appreciated that many different colors and materials may be utilized, along with advertising, without straying from the concepts disclosed herein. Some embodiments may be produced inexpensively with advertising such that restaurants and/other advertisers may use them as a giveaway item, similar to chopsticks and other utensils. 
   In closing, it is to be understood that the exemplary embodiments described herein are illustrative of the principles of the exemplary embodiments. Other modifications that may be employed are within the scope of this disclosure. Thus, by way of example, but not of limitation, alternative configurations may be utilized in accordance with the teachings herein. Accordingly, the drawings and description are illustrative and not meant to be a limitation thereof.