Grilled Seafood Flautas

* see Salsa recipe collection ** 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 tbs 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 cylindrical shape; secure with wooden picks. Heat 2 Tbs 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 300F oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.