I'm a simpler is better kinda guy when it comes to CC's.
Best I've had were at a place I worked years ago, Peasant Uptown. Sous chef had hands the size of a skillet with 5 handles, and damn could he pick crab. Dump a whole pound or two in each hand and flick out any tiny piece of shell.
You want to see some picking go to one of the festivals on the Eastern Shore. I've watched those ladies pick a crab clean in under 15 seconds. It's nothing to see a pound of lump produced in a couple of minutes. Here's one from Crisfield.
