Shrimp & Crab Tapa Tostada

• 1/2 cup cooked salad shrimp or shrimp pieces (no peel or shell)
• 1/2 cup cooked lump crab meat (no shell)
• 2 Tbsp. minced garlic
• 2 Tbsp. fresh lime juice
• 1 tsp. ground fennel seeds
• 1 tsp. ground cayenne pepper
• 2 Tbsp. minced red onion
• 2 Tbsp. minced red bell pepper
• 1 Tbsp. extra virgin oilive oil
• 1 tsp. kosher salt
• 1 tsp. cracked black pepper (or course ground)
• 2 Large whole grain tortillas
• 1/4 cup olive oil
• 2 Tbsp. chili powder
• 1/2 cup mayonaise
• 1 small pinch of saffron
• 1 tsp. salt
• 1 Tbsp. cold water
• 8 green olives; sliced in rings
• whole cilantro for sprigs

1. In a bowl, mix shrimp, crab, garlic, lime, fennel, cayenne, red onion, bell pepper, olive oil, salt, & pepper. Cover & chill for at least 4 hours. (The longer it sits... the bolder the flavor).
2. Preheat oven to 350 degrees
3. Cut both whole grain tortillas in 8 wedges. Brush with oilve oil & chili powder. Bake for 7 minutes until crisp. Aloow to cool to room temperature.
4. In a separate bowl, mix mayo, saffron, salt, & water. Cover & chill.
5. Slice the olives ( if you haven't already) & pluck 16 spigs of cilantro.
6. Assemble just before service;
7. Place cripy tortilla wedges on a beautiful serving tray.
8. Top with the marinated shrimp & crab mixture.
9. Drizzle saffron sauce over the appetizers in thin strips, using a teaspoon.
10. Top each tostada (the appetizers) with one slice of green olive.
11. Stand each sprig of cilantro upright in the middle of each olive ring.
12. Play a latin guitar cd, drink sangria, & watch the sun set. Life is good.

shrimp, crab meat, garlic, lime juice, ground fennel seeds, ground cayenne pepper, red onion, red bell pepper, extra virgin oilive oil, kosher salt, cracked black pepper, grain tortillas, olive oil, chili powder, mayonaise, saffron, salt, cold water, green olives, cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-crab-tapa-tostada-1201880 (may not work)