Recipe Categories
Tex Mexican
Fajitas & Flautas

Kat's  Crab Flautas

1 roasted tomato sauce, *Lynn's Roasted Tomatillo Sauce 22
8 oz crab meat, **
1/2 cup green onions w/tops, sliced
1 tbsp butter or margarine
1/2 cup dairy sour cream
1/2 cup Monterey jack cheese, shredded
14 oz artichoke hearts, ***
10 flour tortillas, 

** 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 sour 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.

            Desert
Kalahari

Botswana, South Africa, Namibia

220,000 sq. mi

Sand sheets, longitudinal dunes