• 1/3 c Unsalted butter or margarine
  • 1 ts Salt
  • 1/4 c Vegetable oil
  • 16 8-inch flour tortillas
  • 1/2 c Chopped onion
  • 1/3 c Shrredded Monterey Jack cheese with jalapeno peppers
  • 2 Jalapeno pepper,seeded and finely chopped
  • 1 cl Garlic, minced
  • 1 lb Lump crabmeat, drained
  • 1/4 c Mayonnaise
  • 1 tb Chopped fresh cilantro


Combine butter and oil; set aside. Saute’ onions, peppers, and garlic in 2 Tbl. reserved butter mixture in a medium saucepan over medium high heat, stirring constanty, until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients.

Place tortillas on baking sheets; brush 1 side of each tortilla, and sprinkle with cheese. Fold in half.

Bake at 475 degrees F. for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm.