Bone Slices Recipe

Bone Slices Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

A savory seafood filling is featured in these creepy bone pieces from our home economists. For even more fun, stack slices on a platter to resemble a backbone.

This recipe is:

Quick

[X]

Rate Bone Slices Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Bone Slices Recipe

Prep: 25 min. + chilling

Yield: 64 Servings

25 25

Ingredients

1/2 cup mayonnaise
1 package (3 ounces) cream cheese, softened
2 tablespoons each finely chopped celery, green pepper and onion
1 tablespoon lemon juice
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon lemon-pepper seasoning
1/8 to 1/4 teaspoon hot pepper sauce
1-1/2 cups cooked or canned crabmeat, drained, flaked and cartilage removed
4 flour tortillas (10 inches)

Directions

In a large bowl, beat mayonnaise and cream cheese until smooth. Add the celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, lemon-pepper and hot pepper sauce. Stir in the crab.
Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for 2 hours or until chilled. Cut into 1/2-in. slices. Yield: about 6 dozen.

Nutritional Facts 1 serving (1 each) equals 34 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 48 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

Originally published as Bone Slices in Taste of Home's Halloween Annual 2006, p10

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Bone Slices

Bone Slices

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Oct. 15, 2010 by maggieaw

This is pretty tasty. I added some chopped jalepenos as well to the recipe. I cut the recipe in half to try it before I fed others with it. It passed the test, I will definitely make them for family and get togethers. I would like to know how people get their roll ups so nice and neat and tight. I tried and tried and have made others before but mine never turn out like the store platters or the photo here. What am I doing wrong? Is there a trick to this?