2 (1/4 oz.) env. unflavored gelatin
1/2 c. hot water
2 lg. avocados, chopped
2 lg. avocados, pureed
1/2 c. onions, finely chopped
3 tbsp. lemon juice
4 tbsp. mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper
Sauce

Dissolve gelatin in water and set aside. In another bowl, combine avocados, onions, lemon juice, mayonnaise, salt, black pepper and red pepper. Stir in 1/4 cup dissolved gelatin. Spoon into springform pan, cover and refrigerate for about 30 minutes.

SECOND LAYER:

1 lb. crabmeat
1 lb. shrimp, boiled & finely chopped
1 (8 oz.) pkg. cream cheese
1/4 c. green onions, finely chopped
1/2 c. celery, finely chopped
1/2 c. bell pepper, finely chopped
1 lb. fresh mushrooms, sliced
2 tbsp. butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. powdered steak seasoning
1/2 tsp. garlic powder
1/4 tsp. red pepper
1/4 c. dissolved gelatin

Saute onion, celery, bell pepper and mushrooms in butter until transparent. Add the rest of the ingredients, cool, adjust seasonings and spread over first layer and chill for about 15 minutes.

THIRD LAYER:

1 c. sour cream
2 tbsp. onion, finely chopped
1 avocado, sliced for garnish
Parsley, for garnish (optional)
Tortilla chips

Combine sour cream and onion. Spread over seafood layer, cover and refrigerate until set (about 8 hours). Remove sides of pan, garnish with sliced avocado and parsley; serve with tortilla chips. Serves about 20 people. Will keep approximately 2 days, refrigerated.