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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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.