In a food processor, combine the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice and puree until smooth. Season the soup with Tabasco pepper sauce, Worcestershire sauce, salt and cayenne to taste. Turn the soup into a glass bowl and chill completely.

 In a sauté pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Sauté for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.