Crab 'n Avocado Salad

Course : Seafoods
Serves: 4
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1 jars pace picante sauce
1/3 cup mayonnaise -- or
1/3 cup light mayonnaise
2 tablespoons tomato paste
2 tablespoons sugar -- or less
1 tablespoon sweet pickle relish
1 pound crab meat or imitation crab -- meat, cut into bite-sized pieces
1/4 cup thinly sliced or chopped -- ripe olives
4 medium avocados ripe
2 large hard-cooked eggs -- sliced or into wedges -- (opt)

Preparation / Directions:

For dressing, in small bowl, combine 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 avocados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avocado 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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