2 (6 oz.) cans lump crabmeat, drained
2 green onions, minced
1/2 c. cucumber, diced
1/2 c. red onion, diced
1 med. tomato, finely chopped
2 tbsp. minced fresh parsley
1/4 c. lime juice
1/4 c. lemon juice
1/4 c. orange juice
Salt & fresh ground pepper
2 (8 oz.) pkgs. cream cheese, softened
1/4 c. mayonnaise
1 avocado, peeled, seeded & diced

In a glass bowl combine crabmeat, green onions, cucumber, red onion, tomato and parsley. In a small bowl, combine juices. Stir into crab mixture. Salt and pepper to taste. Cover and refrigerate at least 6 hours or overnight. Combine cream cheese and mayonnaise, blending well. Spread mixture over the bottom of a serving platter. Spread avocado over cream cheese mixture. Drain crab mixture, pressing out as much moisture as possible. Spread mixture over avocado. Serve with tortilla chips.