Pace Picante Sauce
    1/3 c  Mayonnaise

           -OR
    1/3 c  Light mayonnaise

      2 tb Tomato paste

      2 tb Sugar, or less

      1 tb Sweet pickle relish

      1 lb Crab meat or imitation crab

           -meat, cut into bite-size
           -pieces
    1/4 c  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)
  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.