Bone Slices (crab rolls)

Featured in the Honolulu Star-Advertiser on October 30, 2019.



Bone Slices (crab rolls)

  • 1/2 cup mayonnaise
  • 2/3 cup cream cheese, softened
  • 2 tablespoons celery, finely chopped
  • 2 tablespoons onion, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 1/2 cups canned crabmeat, drained, flaked (imitation crab meat can also be used)
  • 4 (10 inch) flour tortillas


In a large bowl, beat mayonnaise and cream cheese together until smooth. Add celery, onion, lemon juice, mustard, Worcestershire sauce, salt and pepper. Stir in crab meat. 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-inch slices. When serving stack rolls on top of each other to look like a “back bone”. Makes 6 dozen pieces.

Approximate Nutrient Analysis per 3 piece serving (not including salt to taste):
90 calories, 6 g fat, 1.5 g saturated fat, 15 mg cholesterol, 150 mg sodium, 6 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein


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