Grilled Crabmeat Flautas

Grilled Crabmeat Flautas

Yield: 5 Servings

1 roasted tomato sauce,*

8 oz crab meat,**

1/2 c green onions w/tops,sliced

1 T butter (or margarine)

1/2 c dairy sour cream

1/2 c monterey jack cheese,shred

14 oz artichoke hearts,***

10 flour tortillas,****

See Sowest 2 for recipe. ** Use 1 package of Frozen salad-

style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour

cream, cheese and artichoke hearts. Spoon about 13 of a cup of the

mixture onto one end of each tortilla. Roll up tightly into a

cylinderical shape; secure with wooden picks. Heat 2 Tbls of

margarine in 10-inch skilled over medium heat until hot and bubbly.

Cook 3 or 4 flautas in margarine, turning frequently, until golden

brown, about 5 minutes. Keep warm in 300 degree F. oven.

Repeat with remaining flautas, adding the remaining margarine as

needed.

Serve with warm Roasted Tomato Sauce.