Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Pace Picante Sauce |
⅓ cup | Mayonnaise OR |
⅓ cup | Light mayonnaise |
2 tablespoons | Tomato paste |
2 tablespoons | Sugar, or less |
1 tablespoon | Sweet pickle relish |
1 pounds | Crab meat or imitation crab meat, cut into bite-size pieces |
¼ cup | Thinly sliced or chopped ripe olives or pimiento- stuffed green olives, as desired |
4 \N | Ripe avacados |
2 \N | Hard-cooked eggs, sliced or cut into wedges (opt) |
For dressing, in small bowl, comebine ⅓ cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and ¾ 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.