Chesapeake opener

Abstract

A seafood opener comprising a fork located on a first end configured to remove shells from seafood. The fork is further configured to be used as a hammer to crack the shells of seafood. A second end of the seafood opener includes a pry blade configured to pry oysters or clams open in order to access the meat inside. A bottle opener is also located on the first end of the seafood opener.

Claims

1. A seafood opener for opening seafood comprising: a handle extending along a longitudinal axis having a first end and a second end at opposite ends of the longitudinal axis, said handle having a taper that extends from a mid-point of the handle to each of said first end and said second end along the longitudinal axis; a fork portion extending from said first end, said fork portion comprising two side edges on opposite sides of said fork portion configured for hammering seafood, a plurality of prongs extending between said two sides edges, each of said prongs having two sides that are coplanar with the two side edges and taper to a point configured for prying open seafood, and a bottle opener extending through the center of the of fork portion between said two side edges; a single prong extending from said second end of said handle and having a tapered end that extends to a point along the longitudinal axis; and wherein the elongated handle comprises a first bend and a second bend at the first end and second end, respectively, said bend at said first end extends from the forked end away from the handle and said second bend at said second end extends from said single prong away from said handle, wherein said first bend and said second bend extend in opposite directions away from the longitudinal axis.

Description

DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a Front View drawing of the seafood opener. At the top of the drawing are the Four Prongs of the Fork End that are tapered and are used to separate the entire torso shell and legs from the main body of the crab, all at the same time in one step. The tapered ends of the Prongs enable the ends to go into the four leg joints of the crab and pry them apart. This exposes the meat throughout the entire main body of the crab which is a beautiful sight. The Sides of the fork end of the seafood opener are used as Hammers for cracking the claw and leg shells. At the opposite end of the seafood opener is the Single Prong which is tapered at the end for prying open the shells and picking out the meat. The tapered end of the Prong enables the prong to slide In between the shell halves of oysters, dams, scallops and muscles and such to open the shell and remove the meat.

(2) FIG. 2 is a Side View Drawing of the seafood opener, which shows the ergonomic bent design near both ends for comfort and ease of use and for leverage. This drawing also shows the taper on the ends of the prongs.

(3) At first blush the seafood opener seems to be somewhat similar in appearance to a large serving fork. But in taking a closer look we see that it is actually quite different, both in the design of the seafood opener, and in the specific task that the seafood opener is designed to accomplish. Extensive prototyping has developed the seafood opener, and testing has proved that the disclosed seafood opener is an excellent Multi Purpose Seafood Opener.

(4) The most important step in the process of eating a crab is removing the Torso shell. I invented the seafood opener because I realized I could create a special tool to accomplish this important step of removing the Torso shell intact, instead of using our fingernails to pry off the Torso shell, which would always come off in broken bits and pieces. The seafood opener evolved from my original design to this design today. Again, the shape and spacing of the Prongs with their tapered ends is the perfect utensil or tool to get in between the joints and easily remove the complete Torso Shell all in ono amazing step that exposes all the meat inside the body of the crab.

(5) Anyone can use the seafood opener to easily and quickly remove the entire Torso shell and completely expose all of the beautiful meat in the main body of the crab. When the Torso shell has been removed the legs will still be attached to the meat in the body of the crab. The legs with the crab meat can be used as handles to lift the crab meal to your mouth.

DETAILED DESCRIPTION OF THE INVENTION

(6) Located above the handle (6) of the seafood opener (1) are the Four Prongs of the Fork with tapered ends (2) that are purposefully shaped and spaced to fit in between the joints of the crab and separate the complete Torso Shell in one piece from the main body of the crab, in one step. Located at the opposite end from the fork end is the Single Prong that has a tapered end (3). This end is used to pry open crab legs, shells and to remove the meat. The edge surfaces (4) located on both sides of the fork end (2) are used as hammers (4). The hammers are used to crack open Crab Claws and Legs and can even chip the sides of Oysters and Clams to locate a place to insert the Single Prong to pry-open Oysters and Clams to get the meat out. The seafood opener also has a Bottle Opener (5) located behind the four-fork end (2).

(7) The dimensions of the seafood opener are as follows: The Length (1) is seven and one-half inches (7?). The Fork End (2) is two inches wide (2). The ends of the Prongs (2) and (3) have a one-eighth inch long (?) taper in thickness at the ends. The Hammer (4) is one-sixteenth inch ( 1/16) in thickness. The Bottle Opener (5) has a standard-size opening. The handle (6) is one-inch (1) wide at the mid-point and tapers to meet the Fork end (4) and the Single Prong end (1).

(8) Open and eat a crab in less than one minute. Great for Crabs, Lobster, King Crab, Snow Crab, Oysters, Clams any type of seafood.

(9) Steps for Opening and Eating Delicious Chesapeake Blue-Point Crab

(10) Step One: Leaving the legs and claws attached, stand the crab up on its point of the table so the other point is up. With your thumb holding the last leg called the swimmer, use your other hand hold the top point of outer shell pull off shell.

(11) Step Two: Scoop, scoop, scoop off lungs on each side really good and then remove the mouth in front. (If you eat the lungs you might get sick.)

(12) Step Three: Put the exposed side of the crab down on the table and give It a nice adjustment by pushing down firmly (with the crab between your palm and the table) on the crab with the palm of your hand. You will hear a crunching sound as the bones holding the meat are cracked!

(13) Step Four: Turn the crab over, hold crab topside up with thumbs out with both hands and snap crab up in towards you, then take off the middle apron from one side of the crab, if crab is still firm give another adjustment pushing top with palm.

(14) Step Five: Take one half of the crab with its claws and legs extending straight out and hold crab with thumb and index finger and squeeze lightly. Then put half crab facing out of index finger feeling smooth like a glove.

(15) Step Six: Using the seafood opener fork end go into the torso part of the crab joints and lift off the remaining shell which exposes all the crab meat.

(16) Step Seven: Use the crab legs for extensions to lift the meat to your mouth to eat the crab in no time at all.

(17) Step Eight: For claws use the side of the fork end of the seafood opener as a hammer and the other side to remove the meat very easily. Don't forget to use the bottle opener.

(18) Step Nine: Select your next crab and ENJOY every step.