Makes 4 ‘margaritas’

Ingredients

4 margarita glasses
1/2 cup kosher salt
2 limes
3 Hass avocados, thinly sliced
1 teaspoon taco seasoning
1 pound lump crabmeat
2 tablespoons lime juice
3/4 cup diced tomatoes

Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rims of each of the margarita glasses. Twist each glass rim in the salt, causing the salt to stick to the lime juice.

Fill the bottom of one glass with 3 avocado slices, then sprinkle 1/4 teaspoon of taco seasoning onto the avocado. On top of the avocado, spread 2 tablespoons of diced tomatoes. Spread approximately 2 tablespoons of the crabmeat on top of the tomatoes and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass, repeating steps 3 and 4. Repeat in the remaining glasses. Serve as a dip or salad, garnished with a lime wedge.