Avocado & Crab Enchiladas

1/4 cup chopped onion -- finely
1 choppe
1/4 cup black olives -- chopped
1/4 cup fresh mushrooms -- sliced
2 tablespoon butter
1 lb crab meat -- fresh or
1 frozen
1 avocado -- mashed
1 1/2 cup sour cream -- divided
1 teaspoon lemon juice
3 dash tabasco sauce
12 tortillas
1 peanut oil -- hot
1 cup cheddar cheese -- grated
Saute onion, chopped olives and mushrooms in butter. Remove from
heat and stir in crabmeat, avocado
mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each
tortilla into hot oil and drain on absorbent paper.
Fill each tortilla with some of the crab mixture, roll and place
seam-side down in buttered 9 by 11 inch casserole. Cover with
remaining sour cream and sprinkle with cheese. Bake at 350 for 20
minutes and serve immediately.
Cooked, chopped shrimp may be substituted for crab.