2 (6 1/2 oz.) cans crabmeat
1/3 c. soft bread crumbs
2 tbsp. cooking sherry
1 tsp. chopped chives
1 tsp. dry mustard
1/4 tsp. salt
10 slices bacon, cut into thirds

Drain crabmeat and chop. Combine all ingredients except bacon; mix thoroughly. Chill 30 minutes. Portion crab mixture with tablespoon; shape into small rolls. Wrap bacon around crab rolls; secure with toothpicks. Place crab rolls on broiler pan. Broil 4" from heat 8 to 10 minutes or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer or until bacon is crisp. Makes about 30.