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Crab and Avacado SaladRecipe : Crab and Avacado Salad
Procedure :
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) 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. |
