12 slices bacon, cut into 3rds
1/2 c. tomato juice
1 egg
3/4 c. fine dry bread crumbs
1 tsp. celery leaves, chopped
1 (6 1/2 oz.) can crabmeat
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. Worcestershire
1 tsp. chopped parsley

Cut bacon into thirds. Mix juice and well beaten egg. Add crumbs, seasonings, chopped vegetables and flaked crabmeat. Mix well. Divide into 24-48 portions. Shape into finger size rolls - wrap in bacon and fasten with toothpicks. Broil 10-12 minutes turning often to broil evenly. Drain. (About 2 dozen.)