makes 18 rolls
¼ cup tomato juice
1 well beaten egg
1 7½-ounce can (1 cup) crab meat, flaked, and cartilage removed
½ cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon Worcestershire sauce
dash pepper
9 slices bacon, cut in half
toothpicks
Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with ½ slice of bacon; fasten with toothpicks. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. Serve hot.
courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 8.
Subscribe to:
Post Comments (Atom)
1 comment:
Hi, I was out blogging and found your site. It certainly got my attention and interest. I was looking for Plants information and even though this isn't a perfect match I enjoyed your site. Thanks for the read!
Post a Comment