Recipe: Layered Crab-Taco Dip (using avocado, cream cheese and mayonnaise)

LAYERED CRAB-TACO DIP

2 cans (6 ounces each) lump crabmeat, drained (or 1 lb fresh crabmeat, picked)
1 medium tomato, diced
2 green onions, minced
1/2 cup diced red onion
1/2 cup diced cucumber
2 tablespoons chopped fresh parsley
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
Salt and ground black pepper (to taste)
2 packages (8 ounces each) cream cheese, softened
1/4 cup mayonnaise
1 avocado, peeled, seeded and diced
Corn chips (for serving)

Combine crab, tomato, green onion, red onion, cucumber and parsley in a large glass bowl. Stir in lime, lemon and orange juice. Season to taste with salt and pepper. Cover and refrigerate 8 hours or overnight.

Combine cream cheese and mayonnaise. Spread over a large, round platter to resemble a pizza. Cover cream cheese mixture with diced avocado.

Drain crab mixture, discarding liquid. Spread over avocado. Serve with chips.

Makes 8-10 servings
Source: Ropin' the Flavors of Texas by The Junior League of Victoria Texas, Inc.