Grilled seafood flautas

Roasted Tomato Sauce; *
      8 oz Crab Meat; **
    1/2 c  Green Onions w/tops; Sliced
      1 tb butter Or margarine
    1/2 c  Dairy Sour Cream
    1/2 c  Monterey Jack Cheese; Shred
     14 oz artichoke Hearts; ***
     10    flour tortillas; ****
      4 tb butter Or margarine
 
  *     See Sowest 2 for recipe. ** 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
  Tbls of margarine over medium heat, stirring frequently, until onions are
  tender.  Mix in cour 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
  cylinderical shape; secure with wooden picks.  Heat 2 Tbls 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 300 degree F. oven.  Repeat with remaining flautas, adding the
  remaining margarine as needed.  Serve with warm Roasted Tomato Sauce.