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Spicy Crab and Avocado Cocktail Apr 13, 2007 12:00 AM A A 2 cups chopped Roma tomatoes 1/2 cup fresh lime juice 1/4 cup salsa (commercial brand of your choice) 2 tablespoons catsup 1 teaspoon granulated sugar 1 teaspoon hot pepper sauce Salt and freshly ground pepper, to taste 3 medium avocados, peeled and cut into 1/2-inch chunks 1/2 pound cooked Dungeness crab meat (very fresh, please!) 1/2 cup finely diced red onion 8 cilantro sprigs, for garnish In a blender or food processor, combine the tomatoes, lime juice, salsa, catsup, sugar and hot pepper sauce. Blend to a coarse puree. Adjust seasonings, adding salt, pepper and perhaps more sugar, to taste (The sauce can be prepared at least 48 hours ahead and refrigerated until ready to use). In a bowl, gently toss together the avocados, crab meat and red onion, then divide between 8 cocktail glasses. Spoon some of the tomato puree over the top of each, garnish with a cilantro sprig and serve. Makes 8 servings.