Grilled Crabmeat Flautas
recipe at a glance
ready in: under 30 minutes
serves/makes: 5recipe id: 35855
8 ounces Crab meat; **
1/2 cup green onions with tops, sliced
1 tablespoon butter or margarine
1/2 cup dairy sour cream
1/2 cup Monterey Jack cheese, shredded
14 ounces Artichoke hearts; ***
10 Flour tortillas; ****
** Use 1 package of Frozen salad-style imitation crabmeat, thawed
*** Artichoke hearts should be drained and cut into quarters.
**** Flour tortillas should be 7 to 8 inches in diameter and be warm. 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 salsa.
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