Slice open avocados and scoop out the flesh into a large bowl. Use a large fork to mash, leaving chunks here and there.
Add the cream cheese and sour cream to the avocados and gently stir together.
Stir in salsa, lime juice, salt and pepper.
Gently stir in the crab meat. Squeeze lime juice on the surface of the guacamole to help prevent browning. Serve with tortilla chips.
Notes
If you're preparing this recipe as gluten-free, just be sure to use a brand of salsa that is known to be GF.
If you like things spicy, use a spicy salsa in this recipe, or add in a little bit of cayenne pepper.
It's okay to prepare this recipe up to an hour ahead. Drizzle lime juice over the top of the guacamole, lay a piece of plastic wrap on top of the guacamole (so it's touching), and refrigerate it until serving time.