CMP manufactures a Crab Salad Meat line for the extraction of fibrous meat from crab bodies. This turn-key unit features multiple unit operations to accomplish this process. Once claws have been removed, cooked crab bodies are conveyed to a body chopper via an incline conveyor. The body chopper minces the body sections exposing the meat. The product is then transferred to a rotary separation drum that uses water and a tumbling action to separate large pieces of shell. A riffle board is then used to continue finer separation before moving to a vacuum screen for cartilage removal. The separated meat is then transferred to a dewatering shaker for final preparation, pressing and packaging. The Crab Salad Meat line can process approximately 1,000 pounds per hour of raw material.