My Recipes


User: nnss

Yield: 5 servings

Categories: mexican, seafood, spices

amount unit name
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.