50+ Friends Club Cookbook
Fish and Shellfish

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Crab-Bacon Rolls

From the Kitchen of: H@ppy

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

• Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, pepper and worchestershire; mix thoroughly.
• 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