2 teaspoons butter
4 oz. can chopped chilies
1 12-16 oz pkg. real or imitation crab meat
1/3 cup chopped onion

Melt butter in a skillet. Sauté onions for 2 to 3 minutes or until translucent. Add crab meat and chilies. Heat thoroughly.

2 1/4 cup milk
1/2 tsp. salt
1/2 cup sour cream
4 teaspoons flour
2 teaspoons dried cilantro or coriander
1/2 tsp. pepper
1 1/2 cups grated cheddar cheese
6 to 8 soft taco shells

In a separate skillet, melt butter. Blend in flour, stir and cook for 1 minute. Pour in milk all at once, stirring continuously until mixture begins to thicken.

Add spices, sour cream and 1/2 cup cheddar cheese. Stir until melted.

Assemble taco shells by evenly distributing crab (first mixture) down center and topping with second mixture.