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| Recipe Categories: |
Salad Recipes
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| Average Rating: |
(2 votes)
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| Yield: |
4 servings
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Ingredients |
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Pace Picante Sauce |
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1/3 c |
Mayonnaise |
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-OR |
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1/3 c |
Light mayonnaise |
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2 tb |
Tomato paste |
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2 tb |
Sugar, or less |
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1 tb |
Sweet pickle relish |
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1 lb |
Crab meat or imitation crab |
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-meat, cut into bite-size |
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-pieces |
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1/4 c |
Thinly sliced or chopped |
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-ripe olives or pimiento- |
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-stuffed green olives, as |
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-desired |
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4 |
Ripe avacados |
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2 |
Hard-cooked eggs, sliced or |
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-cut into wedges (opt) |
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Instructions |
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1.
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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.
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