Bone Slices

• 1/2 cup mayonnaise
• 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. Refrigerate for 2 hours or until chilled. Cut into 1/2-in. slices.

mayonnaise, cream cheese, celery, lemon juice, ground mustard, worcestershire sauce, lemonpepper seasoning, hot pepper, crabmeat, flour tortillas

Taken from www.tasteofhome.com/recipes/bone-slices/ (may not work)