Name: Crab and Avacado Salad
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)

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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