Bone Slices

By treadinger

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)

Preparation

Step 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.

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.