Layered Crab Taco Dip

2 cans (6 oz.) lump crabmeat, drained
2 green onions, minced
1/2 cup cucumber, diced
1/2 cup red onion, diced
1 medium tomato, finely chopped
2 T. parsley, minced
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
Salt and pepper to taste
2 pkgs. 8 oz. cream cheese
1/4 cup mayo
1 avacodo, peeled, pitted, & diced

In a glass bowl combine, crabmeat, gr. onions, cucumber, red onion, tomato, & parsley. Add all the juices together along with the crabmeat and combine to mixture. Cover and refrigerate at least 6 hours or overnight.
Combine cream cheese and mayo, blending well.Spread mixture over the bottom of serving platter. Place avacado pieces on cream cheese mixture. Drain crab mixture, pressing out as much liquid as possible. Spread mixture over avacodo. Serve with tortilla chips. Yield about 5 3/4 cups of dip.