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CRAB/BACON ROLLS 
1/4 c. tomato juice
1 well beaten egg
1 (7 1/2 oz.) can crabmeat
1/4 tsp. salt
Dash of pepper
1/2 c. fine bread crumbs
1 tbsp. parsley
1 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
12 slices bacon, cut in 1/2 (reserve)

Mix tomato juice and egg. Add crab, bread crumbs, salt and pepper, parsley, lemon juice and Worcestershire sauce. Mix thoroughly. Roll into 24 fingers approximately 2 inches long. Wrap each roll with 1/2 slice raw bacon and fasten with toothpick. Broil 5 inches from heat (about 10-15 minutes), turning to brown evenly.

Makes approximately 22-24 fingers.

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