Ingredients
- 4 ripe avacados
- 1 sweet pickle relish
- 260 gr crab meat
- 160 ml mayonnaise (light)
- 34 gr thinly (sliced)
- 34 gr tomato paste
- 26 gr sugar
- 2 slices eggs (hard cooked)
-cut into wedges (opt) For dressing, in small bowl, comebine one third cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 0.75 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.
