FLORIDA BLUE CRAB SALAD WITH AVOCADO

1⁄3 cup red onion, finely chopped
3 tablespoons mayonnaise
2 tablespoons fresh cilantro, finely chopped
3 teaspoons fresh squeezed lime juice
1⁄2 teaspoon ground cumin
1⁄2 teaspoon lime zest
8 ounces Florida jumbo lump blue crabmeat, picked over for shells
1 large ripe Florida avocado, halved, pitted and peeled

Mix together red onion, mayonnaise, cilantro, 2 tsp. lime juice, cumin and lime zest in medium-sized mixing bowl. Gently mix in crabmeat. Season salad with salt and pepper. Drizzle avocado halves with remaining one teaspoon of lime juice to prevent discoloration and season with salt and pepper. Arrange avocado halves, cut side up, on plates. Fill tops of avocado with crab salad. Garnish salad with lime wedges.

Makes 2 servings

CRISPY PEPPERED BACON AND AVOCADO SANDWICHES WITH HERBED MAYONNAISE

6 peppered bacon slices
5 tablespoons mayonnaise
3 tablespoons fresh garlic chives, chopped
2 tablespoons fresh Florida dill, chopped
1 firm-ripe Florida avocado (8 to 10 oz)
1 teaspoon fresh lemon juice
4 slices whole-grain bread, toasted
1⁄2 cup Florida sprouts

Stir together mayonnaise, garlic chives, dill, and salt and pepper to taste in a small bowl.

Cook peppered bacon in a 12-inch heavy bottom skillet over medium heat, turning occasionally until crispy, transfer to paper towels and allow to drain. Halve, pit and peel Florida avocado. Slice lengthwise onto a plate. Squeeze lemon juice over avocado slices to prevent browning.

Assemble sandwiches with toast, herb mayonnaise, avocado, peppered bacon, and sprouts, seasoning with salt
and pepper.

Makes 2 sandwiches.