1 c. crabmeat, flaked
1/2 c. sour cream
3 green onions, chopped
1 tbsp. fresh cilantro, chopped
1 tsp. chili powder
1/4 tsp. red pepper
2 tbsp. hot salsa (optional)
1 tbsp. fresh lemon juice
1/2 c. Cheddar, shredded
1/2 c. Monterey Jack, shredded
1 egg white, beaten lightly
Vegetable oil
5 lg. flour tortillas (10 inch size)

Combine first eight ingredients in a bowl. Spread 1/5 of crab mixture over half of a tortilla, leaving a 1 inch border. Sprinkle cheese over crab. Brush edge of tortilla with egg white and fold other half of tortilla over first half and seal. Keep moist with paper towel if necessary.

Heat 1 tablespoon of oil over medium high heat and cook tortilla 1 minute per side or until golden. Drain on paper towel. Repeat for remaining tortillas. Keep warm in oven. Serve with salsa or sour cream if desired.