Simple Crab Salad

It's no secret that I love seafood, especially crab, and I am always looking for new recipes to  get my "fix". Unfortunately, many crab recipes seem to over-do it with extra ingredients that only hide the crab flavor instead of highlighting it. Frustrated, I came up with this super simple crab salad recipe, which is perfect for scooping up with toast as an appetizer, or spooning into split-top buns for a delicious dinner. The mild, sweet crab flavor really shines because there's not a lot of extra "stuff" in it, which makes me happy :o) Another great thing about this crab salad is you can totally customize it to suit your taste - add tarragon, leave out the celery, serve with avocado or tomato slices, and so on.

Because you can really taste the crab, it's important to use high quality, real crab meat (none of that krab stuff) - in certain stores I can find a 1 pound can of jumbo lump crab for around $15, which is a little pricey, but totally worth every penny! Enjoy! :o)

Simple Crab Salad
yield: 6 rolls (entree) or about 24 toasts (appetizer)

Ingredients
zest of 1/2 a lemon
1 tbsp lemon juice (about half of a lemon)
2 tbsp mayonnaise
1/2 tsp kosher salt
a few grinds of black pepper
1 pound good quality lump crab meat (gently check for shells)
1 stalk celery, diced
Toasted bread slices or rolls, for serving

Directions:
In a medium bowl whisk together the lemon zest and juice, mayonnaise, salt, and pepper. Add the crab meat and celery, and gently (carefully! Don't break up the lumps!) fold together. Cover and chill, or spoon into rolls or onto toasts and serve. Yum!

Stovetop Lobster Mac and Cheese

Yum. I feel like I don't even need to write commentary for this dish because the recipe title should be more than enough to lure you in. Lobster. Macaroni and cheese. Together. Yes. Now in my traditional Italian home, seafood and cheese rarely crossed paths, but this is certainly one time to make an exception!

This is a recipe that we have been trying to perfect for about a year or so. It always comes out great... but not perfect. Fast forward to Father's Day 2012 in Connecticut - Andy and I treated my dad to a meal of grass-fed rib eye steak and sirloin steak tips, tomato salad (his favorite summer salad), and a side of this lobster mac and cheese. I hate to admit it, but I think this side dish stole the show! I had to write it down quickly before I forgot what we did :o)

This would be perfectly delicious without the lobster, but if you can manage to add it, please do! The Mac and cheese base and technique would stay the same regardless of what add-ins you chose to use, so get a little crazy if you want.

Stovetop Lobster Mac and Cheese

Makes 6 typical side servings (or 4 "Andy-sized" side servings)

Ingredients

Meat from 1 lobster (if you cook and pick your own, only cook the lobster for 6 minutes or so, otherwise it will overcook later and get chewy. Ew.)

1 pound small pasta (I highly recommend fresh or refrigerated pasta if you can get it, but dried pasta would be ok in a pinch)

2 tbsp. flour

2 tbsp. butter

2 cups milk or cream

1/2 cup mild or sharp cheddar, grated (don't use the pre-shredded cheese as the powdery coating it has on it will not yield a velvety smooth sauce)

1/2 cup creamy fontina cheese, shredded

8 oz creme fraiche

1 tbsp. dijon mustard

1/2 tsp. garlic powder

pinch of nutmeg

salt and pepper, to taste

1 tsp. olive oil

1/4 cup panko bread crumbs

Bring a large pot of salted water to a boil (if you are cooking your own lobster, you get bonus points for cooking your pasta in the used lobster cooking water! It might sound icky, but we do it every time and it's a win-win). Cook the pasta to al dente, then drain and set aside.

In a medium sized pot over medium heat, melt the butter and whisk in the flour to form a roux. Once a smooth paste has been formed, whisk in the milk (the sauce should coat the back of a spoon, but not be too thick). Continue to cook the milk mixture, stirring constantly, until it begins to thicken and steam, about 5 minutes. Turn off the heat and whisk in all of the cheese, creme fraiche, mustard, garlic powder, and nutmeg. Add in the lobster meat and pasta and stir to combine. (It might look like too much sauce at this point, but that's a good thing as the pasta will soak up some of the sauce as it sits.) Season to taste with salt and pepper. Set aside.

Meanwhile, in a small saute pan, heat the oil and toast the panko breadcrumbs until they are golden brown. Sprinkle over the mac and cheese and serve.

Enjoy!

Crab Imperial

I'm pretty sure that fresh lump crab meat is one of my favorite things in the world. If you haven't noticed a good percentage of the recipes on here revolve around this awesome ingredient, but I am always on the hunt for a new one to throw into the rotation. This crab imperial was absolutely fantastic! I had heard of crab imperial before, but I wasn't really sure what it was - it wasn't until my issue of Food & Wine came in the mail that I actually figured out what it is. It is basically a crab casserole which is usually served in scallop shells, topped with Parmesan and baked (basically like a stuffed clam, but with crab). The base of the casserole is typically mayonnaise, but this version from F&W caught my eye because the base is basically a hollandaise sauce thickened with a bechamel sauce - in other words... yummy! I also liked the addition of red bell pepper in this to add a little crunch and color, so I kept that in my version as well. Ok, this probably isn't the heathiest dish ever, but holy cow is it delicious! If you like crab, give this a try as a main dish or as an appetizer at your next gathering. Enjoy! :o)

Crab Imperial

Serves 2 (main dish) or 4 (appetizer)

Ingredients

4 tbsp. butter

1 tbsp. flour

3/4 cup milk

1 tsp. olive oil

1/2 small onion, finely diced

1/4 red bell pepper, diced

1 egg yolk

1 tbsp. fresh lemon juice

zest of 1/2 of a lemon, finely grated

dash of hot sauce
salt and pepper

1/2 lb. lump crab meat, picked over for shells

toasted baguette slices, for serving

Directions

Make the bechamel: In a saucepan set over medium low heat, melt 1 tbsp. of the butter. Whisk in the flour until a paste forms. Add the milk and continue whisking until the bechamel thickens, about 5 minutes. Season with salt, pepper, and hot sauce. Set aside.

Cook the vegetables: Heat the oil in a small saute pan over medium low heat. Add the onion and cook until translucent. Add the bell peppers and season with salt and pepper. Continue cooking until the peppers are softened, about 5 minutes. Set aside.

Make the hollandaise: Melt 3 tbsp. butter and set aside. Bring 1 inch of water to a simmer in a small sauce pan. In a medium glass or stainless steel bowl, whisk together the egg yolk and lemon juice. Place the bowl over the simmering water (make sure the bowl doesn't touch the water) and whisk constantly until the egg mixture thickens, about 3 minutes. Slowly drizzle in the melted butter and season with salt and pepper. Remove from the heat and whisk in the lemon zest and the bechamel sauce until smooth.

Put it all together: Adjust your oven racks to be 6" and 10" away from the broiler, then preheat the broiler. Lightly oil an 8" round or square baking dish. In a large bowl, gently fold together the crab meat, onions and peppers, and bechamel/hollandaise mixture until well combined. Pour into the prepared baking dish and broil at 6" away from the broiler for about 3-6 minutes or until it is browned and bubbly. Move the dish to the rack that is 10" away from the broiler and continue to broil for about 4 minutes or until it is completely warmed through. Serve hot with toasted bread. Yum! :o)

Adapted from Food & Wine

Mussels with Fennel, Garlic, and White Wine Sauce

One of our first dates was at Stella in Boston and we had a delicious dish of mussels in a spicy, creamy sauce. That was my first experience with mussels and I was hooked! Initially, I was a little turned off by the orangey color and "new" texture of mussels, being so used to clams, but I was converted at Stella. Since then, I have seen mussel dishes similar to this one at all types of restaurants, but it is so easy to make at home. These mussels are a delicious, healthy meal - and very filling. Definitely invest in some good, crusty bread to soak up all of the extra liquid from the bottom of the bowl. Enjoy!

Mussels with Fennel, Garlic, and White Wine Sauce

yield: 2 servings

Ingredients
1 pound fresh mussels (I get ones harvested from Maine at Whole Foods around here)
1 tbsp. olive oil or butter
1/2 small bulb fennel, cored and thinly sliced
1/2 small onion, diced
4 cloves garlic, minced
1/8 tsp. red pepper flakes, or to taste
1 cup white wine, such as pinot grigio
Crusty bread, lightly toasted, for serving

Directions:
Scrub and de-beard the mussels (look for beards poking out of the shells and pull them out). In a large pot, heat the oil or butter over medium heat. Add the fennel and onion and cook until the fennel is crisp-tender, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Add the wine and bring to a boil. Boil the mixture for approximately 5-7 minutes, or until it has reduced by half. Add in the mussels and cover the pot. The mussels will start to open after a couple of minutes - I find it helpful to shake the pot or give a big stir to help distribute the broth and also to help some of the mussels have more room to open. Once open, allow the mussels to cook for approximately 2 minutes, then remove to a serving bowl. Once all mussels have been removed, pour the cooking liquid over the mussels and serve with crusty bread on the side (discard any mussels that refuse to open after a few minutes - they don't want to be eaten, and trust me, you don't want to eat them either!). Yum! :o)

Fish in Parchment

Growing up, we frequently had fish in foil or parchment paper that was cooked in the oven or on the grill. In the little packets were the fish of the day, zucchini, onions, lemon, and anything else we had on hand. Recently I decided to play around with the flavors more to suit our cravings and this version was a huge success (says Andy!). This particular combination is Asian-inspired, but you can put almost anything in the packets with the fish and follow the same technique. The two major perks to this dish are 1) just throw away the paper for easy clean up and 2) it is a complete dish with protein, sides, and sauce all in one convenient packet! Have fun with it and experiment... enjoy :o)

Fish in Parchment

Makes 2 entree servings

Ingredients

1/2 - 3/4 lb. white, mild fish such as cod, hake, haddock, flounder, etc

1 cup green beans, ends trimmed and beans cut in half

1 cup sliced shiitake mushrooms, stems removed

1 small red potato, sliced thin

1 small shallot, peeled and sliced into thin rings

1 clove garlic, sliced paper thin

Sauce

1 tbsp. tamari or soy sauce

1 tbsp. hoisin

1 tbsp. oyster sauce

1 tbsp. agave or honey

1 tsp. rice vinegar

1/2 tsp. toasted sesame oil

5 drops sriracha sauce

Materials: 2 pieces of parchment paper or aluminum foil, about 18 inches long.

Directions

Preheat the oven to 425 degrees. Stir all sauce ingredients together and set aside. 

Assemble the packets: lay out both pieces of foil or parchment side by side on a flat surface. Layer half of the potatoes, shallot, garlic, beans, mushrooms and fish in the center of each paper. 

 Spoon half of the sauce over each packet.

Fold the packets by pulling up the long sides to each other and rolling down to the top of the fish, then tightly roll/pinch each side towards the fish as well to make a sealed packet. Make sure the packet is sealed well so the fish steams (staple shut if necessary).

 Put the packets on a baking sheet and bake in the preheated oven for 10-20 minutes (10 minutes for thin fish like flounder, 20 minutes for 1+ inch thick fish like cod or hake - adjust the cook time depending on the thickness of the fish you are using). You can also cook them on the grill, but I would recommend using only foil, and I think cooking time would vary by the grill, but it should work just fine.

Allow the packets to cool enough to handle, then rip them open and pour the whole packet out into a shallow or bowl - you will have more liquid than you started with so make sure your plate/bowl is deep enough. Yum! :o)

Crabcakes with Lemon Dill Sauce

I. Love. Crabcakes. Like, seriously love them. I think they are the perfect food, and they let me indulge in one of my favorite seafoods! After having a few not-so-awesome crabcakes here and there (too much breading, not enough crab, bland, etc). These crabcakes are my attempt to make a better crabcake at home. Sweet crab, crunchy veggies, and a thoughtful blend of seasonings make these crabcakes close to perfect. The trick is using fresh, lump crab meat. Yes, it is a little expensive, but this recipe makes around 15 cakes and can be used for several meals, or it will feed several people for dinner - just serve alongside a fresh salad and you're good to go! Enjoy :o)

Crabcakes with Lemon Dill Sauce

Yield: 15 crabcakes

Crabcake Ingredients

1 lb lump crabmeat, picked through (the fresher the better!)

2 green onions, minced 

2 tbsp. celery, minced

2 tbsp. red bell pepper, minced

1 clove garlic, minced

1 tbsp. parsley, minced

1/4 tsp. salt

cayenne pepper to taste
2 tbsp. heavy cream

1 tbsp. dijon mustard

1 egg

1 cup panko breadcrumbs, divided

1/4 cup parmesan cheese

2 tbsp. butter, divided

canola oil

In a medium bowl, pick through the lump crab for shells, being careful not to break up the lumps too much.

In a small skillet, melt 1 tbsp. butter. Saute the onion, celery, bell pepper, and garlic over medium low heat until softened. In a small bowl, mix together the egg, mustard, cream, parsley, salt, and cayenne pepper. When vegetables are softened, turn off the heat and mix in the egg and cream mixture. Stir quickly to prevent the eggs from scrambling. Add the vegetable and egg mixture, as well as 1/2 cup of the panko, to the crab and fold in gently to combine. In a shallow bowl, mix together the remaining 1/2 cup panko and the parmesan cheese. Form the crab mixture into 12-15 patties* and coat in the panko and cheese mixture. At this point you can freeze crabcakes on a plate then put in an airtight container. Defrost before cooking. To cook the crabcakes, heat a small amount of butter and oil in a large non-stick skillet over medium high heat. Sautee the crabcakes for 2-4 minutes per side until they have a golden brown crust. Serve with a drizzle of lemon-dill sauce (recipe below).

Lemon-Dill Sauce Ingredients

3 tbsp. mayonnaise

1 tbsp. lemon juice

2 tsp. dill, chopped (fresh or dried both work well)

1/4 tsp. garlic powder

Mix together all ingredients. Allow to sit for 30 minutes before serving.

* Variations:

Make mini crabcakes by putting crabcake mixture into a mini-cupcake pan sprayed well with no-stick spray. Makes a great appetizer! Another great finger food is stuffed mushrooms - remove stems from large, white-button mushrooms and fill with some of the crabcake mixture. Bake at 400 for about 15 minutes until mushrooms are slightly softened. Yum!

Shrimp Tacos

Andy and I discovered the deliciousness of fish tacos on our trip to Mexico in 2008 - we have spent the time at home since that vacation trying to perfect the fish taco at home with many variations. We almost always have shrimp on hand in the freezer so we decided to mix it up this time and make fish tacos with shrimp instead of the usual white fish...it was amazing! These were so good that I was surprised we somehow managed to save the last two tacos to photograph before devouring them! If you like Mexican food and shrimp, these tacos are a must-try - they are also great with the usual white fish with the same seasonings, but the shrimp are a little sweeter and firmer. Enjoy! :o)

Andy took this photo of our creation - yummy!!

Shrimp Tacos

Makes 6-8 small tacos

The tacos include layers of guacamole, shrimp, and coleslaw on a tortilla. 

Instructions for each of the components are below.

For the tortillas:

1 cup Maseca

water

salt

Combine the Maseca and salt in a medium bowl. Add enough water to form the dough (add water or Maseca as needed to create the correct texture). Roll dough into golf ball sized pieces and press with a tortilla press or roll thin with a rolling pan. Heat a non-stick skillet over high heat and cook tortillas one at a time for 45 seconds on each side. Remove to a plate.

For the shrimp:

1 tsp. vegetable oil

1/2 lb medium shrimp, peeled and deveined

1 tbsp. lime juice

1/2 tbsp. chopped cilantro

salt and pepper to taste

Pre-heat oil in a large non-stick skillet. Add the shrimp and cook for a few minutes on each side until pink and cooked through. Cut shrimp into smaller pieces if you want to. Toss cooked shrimp with lime, cilantro, salt and pepper. Set aside.

For the coleslaw:

1 package shredded cabbage (next to the bags of salad)

2 tbsp. mayonnaise

2 tbsp. agave nectar

2 tbsp. white wine vinegar

1 tsp salt (or more to taste)

1/2 tsp. pepper

Mix all ingredients and refrigerate until using - stir occasionally.

For the guacamole:

2 ripe Hass avocados, flesh scooped out

1 tbsp. minced jalapeno (adjust to taste)

1/2 tomato, seeded and chopped

1 tbsp. onion, minced

1 clove garlic, minced

2 tbsp. cilantro, chopped

1 lime, juiced

salt and pepper

Mash all ingredients for the guacamole in a medium bowl. Cover with plastic wrap on the surface and refrigerate until using.

Layer each component as you wish, and enjoy. Yum! :o)

Corn and Crab Chowder

I love crab, especially when I can get lump or jumbo lump at a great price, and I stock up. I also love corn chowder. Put the two together and... wow! So yummy! I made this chowder before my parents arrived for their weekend getaway, and when they taste-tested it for me it got rave reviews. Like most of my recipes, this is a blend of several ideas, but it started with a corn chowder recipe that I came up with a year ago or so. This is has just been modified to blend well with the flavor of crab so it doesn't get lost among the other flavors. You can also add shrimp, scallops, fish, or lobster meat if you have that available. Also, I would suggest making the full batch and reheating for later meals... the flavors really blend much more after a day or two. Corn and crab chowder is very warming, filling, and satisfying! Enjoy :o)

Corn and Crab Chowder

makes about 10 servings 

Ingredients
5 slices bacon
1 tablespoon butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery

1/2 cup chopped carrot
1 1/2 teaspoons minced garlic
1/3 cup dry white wine
1 teaspoon dry sherry or brandy
1 1/2 teaspoons dried basil
1 teaspoon ground pepper
1/8 teaspoon cayenne pepper (more if you like it spicier)
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups corn kernels
4 large potatoes, peeled and diced
6 cups chicken stock
1/4 cup butter
1/4 cup all-purpose flour
1 cup heavy cream
2 cups milk
1 small can tiny shrimp (optional)
1 tablespoon Cajun or Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

 

Place the bacon in a large pot or Dutch oven and cook over medium, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, allow it to cool, crumble, and set aside.

In the same pot, heat 1 tablespoon of butter over medium heat. Stir in the onion, green pepper, celery, carrot and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy/sherry, and bring to a simmer. Season with the basil, pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.

Stir the roux into the soup, and pour in the heavy cream, milk, and reserved bacon. Return to a simmer over medium-high heat, and cook until the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Cajun seasoning. Stir in the shrimp and crab meat shortly before serving just to heat through. Yum! :o)

Coconut Shrimp

According to Andy, this was one of the first memorable meals I made for him. I don't remember this. Either way, I decided to make them recently on Valentine's night for dinner because they are quick and tasty, and apparently memorable! I found jumbo shrimp (my favorite oxymoron) on sale and they worked really well because it was a perfect balance of shrimp to coconutty batter.

I made a dipping sauce with orange marmalade, a little sriracha, mustard, and a touch of agave nectar. Feel free to make a dipping sauce to suit your taste. Enjoy!

Coconut Shrimp!

Coconut Shrimp 

Yield: 3-4 appetizer portions, or 2 main course portions

Ingredients
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder

hot sauce or sriracha to taste (less than a tsp.)
1/4 cup all-purpose flour
2-3 cups shredded coconut
12 jumbo shrimp, peeled and deveined
1 cup oil for frying

In a mixing bowl, mix together the egg and beer. Add the baking powder, 1/2 cup of flour and the hot sauce. Mixture should resemble the consistency of pancake batter.  Put the remaining 1/4 cup flour in another small bowl. Lastly, place the coconut in a separate bowl.

Pat the shrimp dry and dredge in the flour shaking off any excess. Dip into the batter, then coat well with the coconut. Place coated shrimp on a baking sheet lined with wax paper and refrigerate for 30 minutes.

In a medium skillet, heat the oil. Once hot, add the shrimp in batches and fry for 2-3 minutes per side or until golden brown. Drain on paper towels and season with a little salt. Fried shrimp can be kept warm on a baking sheet in the oven at 200 degrees. Serve warm on their own or with a dipping sauce. Yum!

Shrimp Fra Diavolo

Shrimp Fra Diavolo

Nothing clears out a stuffy nose quite like spicy foods, and nothing is quite as soothing for a cold as a hot meal packed with carbohydrates (for me, anyways). Because Andy and I are both battling a case of the sniffles, I decided to make a spicy pasta dish tonight to soothe the soul. After playing around with red clam sauces and Fra Diavolo sauces, I decided to get the best of both worlds and combine the parts that I liked best about each. Fra Diavolo is any type of spicy sauce for seafood, pasta, or both. It seemed to be a logical decision to combine the pasta, spice, and seafood :o)

Ingredients

5 cloves garlic, coarsely chopped

3 tbsp. olive oil

1/4 - 1/2 tsp. crushed red pepper flakes (depending on taste)

2 6.5 oz. cans chopped clams, drained, liquid reserved

2 tsp. sugar

1 28 oz. can whole tomatoes in juice, coarsely chopped, liquid reserved

14 medium sized shrimp, peeled and deveined

salt, to taste

2 tbsp. chopped fresh parsley

Parmesan cheese, freshly grated (*see note)

1 lb. dried pasta (linguine, spaghetti, etc.)

Cook the pasta following package directions until al dente. Drain, and set pasta aside until sauce is ready.

In the meantime, make the sauce. In a large saucepan, heat the oil. Add the garlic and red pepper flakes and cook until garlic is light golden brown. Add the reserved clam juice and boil for 3-4 minutes until reduced slightly. Add the tomatoes in their liquid, and the sugar. Boil for 7-10 minutes until slightly reduced. Add the clams and shrimp and cook just until the shrimp are pink. Add the cooked pasta and toss to coat. Transfer pasta to a large serving bowl and top with the chopped parsley. Serve with crusty garlic bread and enjoy!

*Typically, many Italians do not add Parmesan to their seafood pasta dishes, but I've never been known to turn down cheese... feel free to add it if you like!

Bang Bang!

I have recently discovered the delights of Bang Bang Shrimp, and boy oh boy am I happy that I did! It all started on our honeymoon in Aruba. We visited a wonderful little restaurant named Madame Janette's, and loved it so much we actually went back there later in the week (for those of you who know Andy and me, that says A LOT about how much we liked this place!). On our first visit, our server eagerly told us about their new chef from Miami who is totally upgrading the menu. He said that one of the specialties of the chef is Bang Bang Shrimp. Andy and I looked at each other. Bang Bang... what?? After reading the description, and I quote "sweet and spicy crispy shrimp" we quickly ordered! We took one bite and were hooked! These little bites of Heaven were so amazing, I couldn't stop thinking about them (sweet, spicy, crispy... um yes!). About a month ago the Bang Bang Shrimp popped into my mind, and I figured they were worth a shot at making at home. After several attempts and a variety of resources, I believe I have found a winning recipe of Bang Bang Shrimp. Enjoy!

Bang Bang Shrimp

 
1 lb medium sized shrimp, peeled and deveined (cubed chicken works as a variation)
3/4 c. all purpose flour
1/2 c. cornstarch
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 eggs
oil for frying
1/3 c. mayonnaise
1/4 c. Thai style sweet chili sauce
10-20 drops sriracha, to taste (I suggest starting with less then working your way up)
1 tsp. Sambal Oelek (Asian HOT chili paste)
Bibb lettuce leaves, for serving

Heat a pot of oil to approximately 350 degrees. Make the sauce: mix the mayonnaise, sweet chili sauce, sriracha, and Sambal Oelek in a large bowl. Adjust heat to taste by adding more sriracha, if desired. 

Mix the flour, cornstarch, salt, and pepper in a medium bowl. In another bowl, beat the eggs. Dredge the shrimp in the flour mixture, then into the egg, then coat again in the flour mixture forming a thick crust. Fry the shrimp in the oil in small batches for approximately 2-3 minutes. Drain on paper towels. Repeat with all shrimp.

Coat the fried shrimp in the sauce, and scoop into a serving bowl lined with lettuce. Eat in lettuce leaves, or on their own. Bet you can't eat just one! Enjoy :o)