| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Mexican |
Seafood, Potluck, Tested |
8 |
Tortillas |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3 |
c |
Milk |
| 1/2 |
c |
Monterey Jack, shredded |
| 1 |
ds |
Cayenne pepper |
| 1 |
|
Onions |
| 3 |
tb |
Butter |
| 1/3 |
c |
Parsley, chopped |
| 1/2 |
c |
Monterey Jack, shredded |
| 1 |
lb |
Imitation crab legs |
| 1/4 |
ts |
Cayenne pepper |
| 4 |
|
Tortillas |
INSTRUCTIONS
SAUCE
FILLING
Melt butter in saucepan. Stir in flour, then cook, stirring constantly, for
1 minute. Gradually stir in milk, then cook, stirring constantly, until
bubbly thick. Stir in Monterey Jack cheese and cayenne pepper.
Preheat oven to 375. Grease a 9"x13" glass baking dish. Finely chop onion.
Saute onion in butter in skillet. Stir in parsley, cheese, and just enough
white sauce to moisten. Stir in chopped crab legs and cayenne pepper.
Divide filling among tortillas, then roll up and arrange seam side down in
a dish. Pour remaining white sauce over. Cover with foil. Bake for 40-45
minutes or until bubbly hot.
Sylvia's comments: I doubt a Mexican would find anything authentic about
this, but it was sure good! For a potluck, I used 20 small tortillas
instead of 8 large ones. If the filling is still warm when you put the
finished tortillas into the oven, 10-20 minutes is plenty of time to get it
hot.
Posted on GT Cookbook echo by Bob Henderson
MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
Posted to MM-Recipes Digest V3 #207
Date: Wed, 31 Jul 1996 20:44:34 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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