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
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
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.