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Crab Bacon Canapé

  • ¼ cup tomato juice
  • 1 well-beaten egg
  • ½ pound jumbo lump crab meat
  • ½ cup fine dry bread crumbs
  • 1 tablespoon parsley
  • 1 tablespoon lemon juice
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 9 slices bacon, cut in half

Mix tomato juice and egg. Add crab meat, bread crumbs, parsley, lemon juice, salt and Worcestershire sauce. Mix well.

Roll into 18 fingers, 2 inches long. Wrap each with ½ slice bacon, secure with toothpick.

Broil 5 inches from heat for 10 minutes, turning to brown.

Serves 18.

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