Crab-Bacon Rolls

1/4 C Tomato juice
1 Well beaten egg
1/2 C Fine dry bread crumbs
1 tbsp Snipped parsley
1 tbsp Lemon juice
9 slices Bacon, cut in half
1 7½ oz can Crab meat, flaked and cartilage removed

1/8 tsp Salt
1/4 tsp Worcestershire sauce
dash Pepper

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

Makes 18 rolls.

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