Crab Bacon Canape

1/4 cup tomato juice
1 well-beaten egg
1/2 pound jumbo lump crab meat
1/2 cup fine dry bread crumbs
1 tablespoon parsley
1 tablespoon lemon juice

1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
9 slices bacon, cut in half

Mix tomato juice and egg. Add crab meat, bread crumbs,
parsley, lemon juice, salt and Worcestershire sauce. Mix well. Roll
into 18 fingers, 2 inches long. Wrap each with 1/2 slice bacon; secure
with toothpick. Broil 5 inches from heat for 10 minutes, turning to
brown. Serves 18.

>> These handsome fingersize sandwiches are hearty with robust
flavor. Garnish with red tomato or pimiento and serve with your
favorite beverage.






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