| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Salads |
4 |
Servings |
INGREDIENTS
|
|
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 green olives, as desired |
| 4 |
|
Ripe avacados |
| 2 |
|
Hard-cooked eggs, sliced or cut into wedges (opt) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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