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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 24 balls.

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.

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