| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Salads, Seafood | 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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