1/4 c. tomato juice
1 well beaten eggs
1 (7 1/2 oz.) can crabmeat (1 c.) flaked & cartilage removed
1/2 c. fine dry bread crumbs
1 tbsp. parsley
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
Dash pepper
9 slices bacon, cut in half

Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire and pepper; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks. Broil 5 inches from heat, about 10 minutes, turning often to brown evenly. Serve hot. Makes 18 rolls.