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Crab in a Cover
A crab meat, Swiss cheese and bacon crab balls crab appetizer recipe
Submitted by Kathy Sterling
This recipe was the 3rd Place Appetizer Division Winner of the 1996 Annual Crab Cooking Contest in Crisfield, MD.
- 1 egg
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. sour cream
- ½ lb. crab meat
- 1½ tsp. Old Bay seasoning
- 1 tsp. lemon juice
- ¼ cup plus 1 Tbsp. bread crumbs
- several slices bacon (halved)
- Swiss cheese, sliced in thin strips
Crab Mixture: Beat the egg. Add the seasonings to taste. Add the sour cream and mix well. Toss in the
crab meat. Add the breadcrumbs until the texture is firm enough to form 1-inch balls. Roll the mixture into about
Cover: Wrap the crab balls with a thin slice of Swiss cheese. In the opposite direction, wrap the
crab balls with a half slice of bacon.
On low heat, fry the crab balls until the bacon appears fairly crisp. Serve warm.