Excellent for parties, as a dip, individual salad, appetizers, or snack.
Crack open crab legs and body portion to remove meat from clusters, once done place to the side.
Begin making the pico de gallo by removing seeds and chopping tomato, onions, and jalapeno.
Mix all ingredients lightly in a medium bowl while adding lime, avocado, salt and pepper to taste.
Cut avocado in half, remove the seed from the center. Using a large soup spoon scoop out interior and cut into cubes.
Add the avocado cubes to the pico and taste. Adjust taste by adding more salt & pepper, if needed.
Pat dry the crab meat using paper towels. Begin by stacking half the crab meat, then half the pico and repeat until all four layers are complete.
Stack flour tortillas on top of each other and cut into fours (should look like triangles once cut). Lightly oil a frying pan and gently fry tortilla pieces until golden brown and puffy. Lightly salt immediately once removed from hot oil and let cool on a paper towel.
Top with parsley. Garnish with lemons and fried tortilla chips.