Crab Tostaditos

 1/2 pound crab meat, flaked
 1/4 cup green Spanish olives, pitted and finely chopped
 1/4 cup chopped fresh cilantro
 3 tbls. minced red onion
 2 plum tomatoes, seeded, diced
 2 tbls. red wine vinegar
 2 tbls. lime juice
 2 tbls. olive oil
 1/8 teaspoon hot pepper sauce
 1/8 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 4 ORTEGA Tostada Shells (10 ct)
 1/4 head lettuce, shredded

In a large bowl, mix together crabmeat, olives, cilantro, onion and tomatoes; set aside.

In a small bowl, whisk together vinegar, lime juice and olive oil. Season with hot pepper sauce, salt and pepper. Pour dressing over crab mixture and toss to coat. Cover and refrigerate about 4 hours.

Divide lettuce among tostada shells and spoon crab mixture on top to serve. Garnish with additional olives, cilantro or chopped tomatoes.