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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