Your guests will go overboard for this hearty crab-laced dip. Better make a double batch.
2 ripe Hass avocados, seeded, peeled and coarsely mashed
1 tsp grated lime rind
1 tbsp fresh lime juice
10 drops red pepper sauce
1/2 tsp garlic salt
1 can (6 oz) crab meat, rinsed and picked through for shells
3 tbsp chopped green onion
3 tbsp capers, rinsed
Combine avocado, lime rind and juice, red pepper sauce and garlic salt in a medium bowl.
Stir in crab, green onion and capers
Serve with tortilla chips