Crab & avacado salad

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.

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