|Oil||2 Cup (32 tbs) (For Deep Frying)|
|9 inch flour tortillas||4|
|Dairy sour cream||3 Tablespoon|
|Mild green taco sauce||3 Teaspoon (Or To Taste)|
|Fresh crabmeat/1 (6-ounce) can crabmeat, drained||1⁄2 Pound|
|Shredded lettuce||3 Cup (48 tbs)|
|Green onions||4 , sliced|
|Tomato||1 , diced|
|Avocado||1 , diced|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs)|
|Shredded monterey jack cheese/Cheddar cheese||2 Ounce (1/2 Cup)|
|Dairy sour cream||1 Cup (16 tbs)|
|Mild green taco sauce||1 Cup (16 tbs) (If Desired)|
Pour oil 2 to 3 inches deep into a wok, deep-fryer or heavy saucepan.
Heat to 370F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.
Holding a ladle in center of tortilla to form a cup, fry 1 tortilla in hot oil until crisp and golden brown.
Drain on paper towels; repeat with remaining tortillas.
In a small bowl, combine mayonnaise, sour cream and 2 to 3 teaspoons taco sauce or to taste.
Flake crabmeat into a separate bowl; remove cartilage.
Add shredded lettuce and green onions.
Toss mayonnaise mixture with crab mixture.
Spoon crab mixture into center of tortilla cups.
Top each with a sprinkling of tomato, avocado, olives and cheese.
Spoon a dollop of sour cream on top of each.