Crab & Avacado Salad

Directions

For dressing, in small bowl, comebine ⅓ cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well.

In large bowl combine crab meat, olives and ¾ 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.