Crab & Avacado Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Pace Picante Sauce,
1/3 cup: Mayonnaise OR,
1/3 cup: Light mayonnaise,
2 tbsp: Tomato paste,
2 tbsp: Sugar, or less
1 tbsp: Sweet pickle relish,
1 lbs: Crab meat or imitation crab meat, cut into bite-size pieces
1/4 cup: Thinly sliced or chopped ripe olives or pimiento- stuffed green olives, as desired
4: Ripe avacados,
2: Hard-cooked eggs, sliced or cut into wedges, opt
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads