Crabmeat Roll-Ups

1 can (61/2 ounces) crabmeat, drained and cartilage removed
½ cup shredded Swiss or Monterey Jack cheese (about 2 ounces)
1 small zucchini, shredded (about ½ cup)
¼ cup finely chopped celery
¼ cup finely chopped onion
3 tablespoons chili sauce
½ teaspoon salt
10 slices white sandwich bread
3 tablespoons margarine or butter, melted
Avocado Sauce (below)

Mix crabmeat, cheese, zucchini, celery, onion, chili sauce and salt. Remove crusts from each slice of bread. Roll each slice to about ¼ inch thickness. Spoon crabmeat mixture across center of each slice of bread. Bring sides of bread up over crabmeat mixture; secure with wooden picks. Place roll-ups, seam sides down, in ungreased baking dish, 13x9x2 inches; brush with margarine. Cook uncovered in 350 degree oven until golden brown and hot, about 25 minutes. Prepare Avocado Sauce; serve over roll-ups.

Avocado Sauce

½ cup plain yogurt or dairy sour cream
½ teaspoon salt
1 medium tomato, chopped and drained
1 medium avocado, chopped

Heat yogurt and salt just until warm. Gently stir in tomato; heat 1 minute. Remove from heat' carefully stir in avocado.

Tuna Roll-Ups: Substitute 1 can (6 ½ ounces) tuna in water, drained, for the crabmeat.

Appetizer Roll-Ups: Omit Avocado Sauce. Cut each roll-up into 3 pieces. 30 appetizers.