Crab & avacado salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Ripe avacados | |
| 2 | Hard-cooked eggs, sliced or cut into wedges (opt) | |
Directions
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.