Recipe - Crab And Avacado Salad

Pace Picante Sauce
1/3 cup Mayonnaise
OR
1/3 cup Light mayonnaise
2 tablespoon Tomato paste
2 tablespoon Sugar, or less
1 tablespoon Sweet pickle relish
1 pound Crab meat or imitation crab
meat, cut into bitesize
pieces
One fourth cup Thinly cut or sliced up or chopped
ripe olives or pimiento
stuffed green olives, as
desired
4 Ripe avacados
2 Hardcooked eggs, cut or sliced up 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 Three fourths 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