Crab and Artichoke Flautas

Crab and Artichoke Flautas

Ingredients:
Roasted tomato sauce
8 ounces crabmeat or imitation crab, thawed
1/2 cup sliced green onions with tops
3 tablespoons butter or margarine, divided
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
14 ounces artichoke hearts, drained and quartered
10 warm flour tortillas (7-8 inches)

Directions:
1. Prepare the roasted tomato sauce and set aside.
2. Cook the crabmeat and onions in 1 tablespoon butter over medium heat, stirring often, until the onions are tender.
3. Mix in the sour cream, cheese and artichoke hearts.
4. Spoon about 1/3 cup onto one end of each tortilla, roll up tightly and secure with toothpicks.
5. Heat 2 tablespoons butter in a 10-inch skillet over medium heat. Cook 3 or 4 flautas at a time, turning often, until golden, about 5 minutes. Keep warm in a 300°F oven while you cook the rest.
6. Serve with warm roasted tomato sauce.