Title: Crab & Avacado Salad
Categories: Salad
Yield: 4 Servings
| | | Pace Picante Sauce |
| 1/3 | c | Mayonnaise OR |
| 1/3 | c | Light mayonnaise |
| 2 | tb | Tomato paste |
| 2 | tb | Sugar, or less |
| 1 | tb | Sweet pickle relish |
| 1 | lb | Crab meat or imitation crab meat, cut into bite-size pieces |
| 1/4 | c | Thinly sliced or chopped ripe olives or pimiento- stuffed gr |
| 4 | | Ripe avacados |
| 2 | | Hard-cooked eggs, sliced or cut into wedges (opt) |
For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce,
mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine
crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking
up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon
additional Pace Picante Sauce onto 4 serving plates; top each with 2
avacado halves and fill indentations with crab meat mixture. Serve with
remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if
desired. By Gerald Edgerton on May 18, 1996