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    PrimaRecipes --> Seafood

    category: Seafood
    keywords: Mexican, Seafood, Spices
    servings: 5 servings
               Roasted Tomato Sauce; *
          8 oz Crab Meat; **
        1/2 c  Green Onions w/tops; Sliced
          1 tb Butter Or Margarine
        1/2 c  Dairy Sour Cream
        1/2 c  Monterey Jack Cheese; Shred
         14 oz Artichoke Hearts; ***
         10    Flour Tortillas; ****
          4 tb Butter Or Margarine
    * 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.

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