5 oz. imitation crab legs
1 c. Monterey Jack cheese, shredded
2 tbsp. onion, finely chopped
1/2 tsp. dill weed

Combine above ingredients and set aside.

4 flour tortillas
2 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
Salt & pepper to taste

In small saucepan, melt butter, add flour. Cook 2 minutes, stirring constantly. Add milk gradually; stir until thickened. Season to taste with salt and pepper. Remove from heat; add a few tablespoons to crab mixture to help hold together (set sauce aside). Prepare tortillas. Place 1/4 crab mixture in each tortilla (divide mixture evenly). Roll up. Place a little sauce on bottom of 9 x 13 inch pan, then place tortillas roll side down and pour remainder of white sauce over tortilla. Bake at 350 degrees for 20 to 25 minutes until bubbly.

I usually double this recipe and serve family of 6.