| 1 | Melt butter in saucepan. |
| 2 | Stir in flour, then cook, stirring constantly, for 1 minute. |
| 3 | Gradually stir in milk, then cook, stirring constantly, until bubbly thick. |
| 4 | Stir in monterey jack cheese and cayenne pepper. |
| 5 | preheat oven to 37Grease a 9"x13" glass baking dish. |
| 6 | Finely chop onion. |
| 7 | Saute onion in butter in skillet. |
| 8 | Stir in parsley, cheese, and just enough white sauce to moisten. |
| 9 | Stir in chopped crab legs and cayenne pepper. |
| 10 | Divide filling among tortillas, then roll up and arrange seam side down in a dish. |
| 11 | Pour remaining white sauce over. |
| 12 | Cover with foil. |
| 13 | Bake for 40-45 minutes or until bubbly hot. |
| 14 | 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. |
| 15 | 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. |
