Pick through the crabmeat and remove any bits of shell or cartilage. In a heavy skillet, heat the olive oil over medium heat, add garlic and onion, and sauté until the onion is transparent. Add the jalapenos, tomatoes, parsley, and cilantro and cook for about 3 minutes. Add crabmeat and cook just until crabmeat is heated through. Adjust seasonings as needed. Whisk the sour cream, milk and white pepper together in a small bowl and set aside. In a small skillet, heat oil over medium-high heat until it shimmers but make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy. Using tongs, dip each tortilla into the hot oil for about 10 to 15 seconds, or until softened. Drain on paper towels. Place 3 tbsp. crabmeat filling down the center of each tortilla and roll it up and place 2 enchiladas on each serving plate. Top with sour cream sauce.