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.