Halve avocados, remove pit and scoop flesh into medium-size bowl. Mash with fork until fairly smooth. Stir in onion, garlic powder, salt, black pepper, pepper sauce, lime juice and chopped cilantro.
In bowl, combine crabmeat, mayonnaise, black pepper and jalapeño.
Spread the 60 tortilla chips onto large rimmed baking sheet. Place grape tomato half into bottom of each chip. Transfer guacamole to pastry bag with tip, or to plastic food-storage bag and snip off a corner. Pipe small amount of guacamole into one side of each cup; top each cup with about 1 teaspoon salad.
Just before serving, garnish each cup with a cilantro leaf, if desired. Makes about 5 dozen cups.
Filled cups can be refrigerated, covered, for up to 2 hours.
