In a bartenders shaker, add in Tequila, Triple Sec or Gran Marnier, lime juice, sour mix, black pepper, a pinch of salt, and garlic. Allow to set and marinade in the fridge for 15 to 20 minutes.

Mix 2 teaspoons of cajun spices and teaspoon of salt onto a small plate. Mix well and spread out evenly.

Take lime wedge, and run it across the rim of the glass and dip the glass rim into the salt/cajun spice mix.

To bottom of martini glass, add the avocado salsa, and set to the side.

In a small to medium sized bowl, add your chilled crab meat and gently break apart (being sure NOT to shred the crab meat, unless you want to), both diced bells peppers, and then saturate with the margarita mixture.

Using your hands, start adding the crab meat margarita infused meat on top of the avocado salsa. You don't your appetizer to be too "wet", so be sure to drain a little of the tequila off of the crab meat. There will be enough infused in it already.

Add your lime wedge and tortilla chips to the martini glass to garnish. For placement of the tortilla chips, if you look at the picture above, they look like little rabbit ears.

And you're all done!