West Indies Crab Salad

1 pound jumbo lump crab, drained and picked

1 sweet onion, finely chopped

1/2 cup vegetable oil

1/2 cup cider vinegar

1/2 tsp. salt

1/2 tsp. black pepper

2 Tbsp. fresh flat-leaf parsley leaves

Avocado slices

Combine first 7 ingredients in a large bowl, stirring gently. Cover and chill at least 2 hours. Top avocado slices with crab mixture using a slotted spoon. Makes 3 cups.

Shrimp Vegetable Salad

1 cup rotini pasta

16 oz. pkg. frozen carrot and snap peas, or your choice, cooked and drained

1 cup grape tomatoes

9 oz. pkg. frozen cooked shrimp, thawed and drained

1/2 cup honey mustard salad dressing

Cook rotini as directed on package and drain. Mix with remaining ingredients and chill at least 1 hour to blend flavors. Serves 5.

Mahi Caesar Salad

1 (12 oz.) bag Caesar salad kit

4 filets of mahi mahi

Blackening seasoning

1/4 cup green onions, sliced

Preheat non stick skillet over medium high heat. Pat fish filets dry with a paper towel and sprinkle liberally with seasoning. Spray skillet with non stick spray and place fish into hot pan. Let it sear and cook for about 5 minutes until bottom of fish starts to blacken. Season other side of fish with seasoning and carefully flip over. Cook for an additional 5-7 minutes until fish becomes flaky.

Mix lettuce, onions and salad dressing from kit. Sprinkle with Parmesan cheese and croutons from salad kit. Toss.

Top with mahi mahi. Makes 4 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.