Grilled Seafood Flautasmexican, seafood, spices 1 roasted tomato sauce; * 8 oz crab meat; ** 1/2 cup green onions w/tops; sliced 1 tablespoon butter or margarine 1/2 cup dairy sour cream 1/2 cup monterey jack cheese; shred 14 oz artichoke hearts; *** 10 flour tortillas; **** 4 tablespoon 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. |
