1. In large bowl combine avocado flesh, Mexican crema, onion, cilantro, lime juice, jalapeno peppers, jalapeno juice, hot pepper sauce, cumin, paprika and liquid smoke. Mash with potato masher until nearly smooth.
2. Fold crab into avocado mixture. Season with salt and pepper (if desired). Cover with plastic wrap, pressing wrap onto dip surface. Refrigerate for 1 to 24 hours. Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic crackers.