Beat egg. Add seasonings to taste. Add sour cream and mix well. Toss in crab meat. Add breadcrumbs until texture is firm enough to form 1" balls. Prepare mixture into about 24 balls.
Wrap crab balls with a thin slice of Swiss cheese. In the opposite direction, wrap crab ball with 1/2 slice of bacon.
On low heat, fry crab balls until bacon appears fairly crisp. Serve warm.
» Submitted by Kathy Sterling, 3rd Place Winner, Appetizer Division, of the 1996 Annual Crab Cooking Contest in Crisfield, MD.