Crab 'N Avacado Salad

1. 1

   For dressing, in small bowl, comebine 13 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well.

2. 2

   In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat.

3. 3

   Cut avacados in half lengthwise; peel and discard pits.

4. 4

   Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture.

5. 5

   Serve with remaining dressing and additional Pace Picante Sauce.

6. 6

   Garnish with eggs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.