Bone Slices Recipe
Bone Slices Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Taste of Home Test Kitchen
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

1 each: 34 calories, 2g fat (1g saturated fat), 5mg cholesterol, 48mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 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)
  1. 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.
  2. 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.
Originally published as Bone Slices in Taste of Home's Halloween Annual 2006, p10

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MY REVIEW
debstamp User ID: 6321450 224255
Reviewed Apr. 6, 2015

"I made these for Easter appetizers and they were a big hit! easy to make and so yummy! I didn't have any celery and didn't want to buy a whole package for 2tbsp so I added a little extra pepper for crunch and a little celery seed to get the celery taste. Will definitely make again!"

MY REVIEW
maggieaw User ID: 4163584 208238
Reviewed Oct. 15, 2010

"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?"

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