1/4 c. tomato juice
1 (6 1/2 or 7 1/2 oz.) can crab meat (drained and flaked)
1 tbsp. chopped parsley
1/4 tsp. salt
Dash of pepper
1 egg, well beaten
1/2 c. fine dry bread crumbs
1 tbsp. Worcestershire sauce
9 slices bacon (cut in half)

Mix tomato juice and egg. Add crab meat, bread crumbs, parsley, lemon juice and seasonings. Mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Bake in oven at 350-400 degrees until bacon is lightly brown. Makes 18 rolls.