Crab-Bacon Rolls

1/4 c. tomato juice
1 egg, well beaten
1/2 c. fine dry bread crumbs
1 Tbsp. snipped parlsey
1 Tbsp Lemon Juice
9 slices Bacon cut in half

1 7 1/2oz can crab meat, flaked and cartilage removed
1/4 tsp. salt
1/4 tsp. Worchestershiure sauce
dash of pepper

1. Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, pepper and worchestershire; mix thoroughly.
2. Roll into 18 fingers, about 2″ long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks, broil 5 inches from heat about 10 minutes, turning often to brown evenly. Serve hot.

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