2 (7 oz.) cans crabmeat
1 c. fresh bread crumbs
3 tbsp. Sherry
1 tbsp. lemon juice
1 tbsp. onion, grated
1 tsp. mustard
1/2 tsp. salt
12 slices lean bacon, cut in half

Drain crabmeat. Combine all ingredients except bacon; shape into walnut size balls. Wrap each with a strip of bacon, secure with toothpick. Broil until bacon is crisp, approximately 10 minutes, turning frequently to brown evenly.

Use a few drops of lemon juice on each one before serving if desired.