Melt butter in saucepan. Stir in flour, then cook, stirring
constantly, for 1 minute. Gradually stir in milk, then cook, stirring constantly, until bubbly thick. Stir in Monterey Jack cheese and cayenne pepper.
Preheat oven to 375. Grease a 9"x13" glass baking dish. Finely chop onion. Saute onion in butter in skillet. Stir in parsley, cheese, and just enough white sauce to moisten. Stir in chopped crab legs and cayenne pepper. Divide filling among tortillas, then roll up and arrange seam side down in a dish. Pour remaining white sauce over. Cover with foil. Bake for 40-45 minutes or until bubbly hot.
Sylvia's comments: I doubt a Mexican would find anything authentic about this, but it was sure good! For a potluck, I used 20 small tortillas instead of 8 large ones. If the filling is still warm when you put the finished tortillas into the oven, 10-20 minutes is plenty
of time to get it hot.
Posted on GT Cookbook echo by Bob Henderson
MM by Sylvia Steiger, CI$ 71511,2253, Internet firstname.lastname@example.org, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes