Tex-Mex Crabmeat Cups
- 1 of 1 Halve avocados, remove pit and scoop flesh into medium-size bowl. Mash with fork until fairly smooth. Stir in onion, garlic powder, salt, black pepper, pepper sauce, lime juice and chopped cilantro.
- 1 of 3 In bowl, combine crabmeat, mayonnaise, black pepper and jalapeno.
- 2 of 3 Spread the 60 tortilla chips onto large rimmed baking sheet. Place grape tomato half into bottom of each chip. Transfer guacamole to pastry bag with tip, or to plastic food-storage bag and snip off a corner. Pipe small amount of guacamole into one side of each cup; top each cup with about 1 teaspoon salad.
- 3 of 3 Just before serving, garnish each cup with a cilantro leaf, if desired. Makes about 5 dozen cups.
Servings Per Recipe: 54