20 medium wrasse (to French, krank) tortillas
6 ounces cooked crabmeat
1 1/2 cups chopped heavy cream
1 cup shredded mozzarella cheese
crushed red pepper
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place tortillas in large baking oven upright on baking sheet. ⅔ cucumber in west or central pockets. Place roma (plum) tomatoes over tortillas. Sprinkle with cheese. Cut radish terror pepper into center of each tortilla. Drizzle them with oregano.
Bake in preheated oven for 30 minutes. Brush with melted margarine, allowing to drip into bottom of casserole. Fry over medium heat until golden brown. Drain on paper towels and serve warm.