Seafood eating tools make it a little easier to get the good stuff out of crab legs and lobster shells. No seafood feast is complete without them.

Preheat the oven to 350°F.

To prepare the crab balls, split the 2 ounce balls in half to form into about 12 mini crab balls, a little smaller than golf balls. Place the crab balls on a cookie sheet and brush them with butter. Bake the crab balls in the oven for about 15 minutes or until golden brown. Remove the crab balls from the oven and set aside to let them cool slightly.

Meanwhile, combine the chicken broth and spinach in a heavy pot over medium-high heat and cook until the spinach has wilted, about 10 minutes. To serve, carefully spoon the soup into 6 shallow bowls and add in crab balls. Sprinkle them with romano cheese and serve immediately.

Yield: 6 servings