Prepare Tomatillo Salsa; cover and refrigerate.
Pour oil to a depth of 1/2 inch into a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add tortillas, one at a time, and cook, turning once, until crisp and golden brown (about 30 seconds per side).
Drain on paper towels.
Pit, peel, and slice avocados.
Add lime juice and mash with a fork.
Season to taste with salt.
Evenly spread each tortilla with beans; then sprinkle with cheese, lettuce, and crabmeat.
Garnish with avocado mixture, tomatoes, and olives.
Offer salsa to spoon on individual servings.