| Recipe: |
2 cans (6 to 7 oz. each) crab meat
1 c. fresh bread crumbs
3 tbsp. Holland House Sherry Cooking Wine
1 tbsp. lemon juice
1 tbsp. grated onion
1 tsp. dry mustard
1/2 tsp. salt
Pepper to taste
Bacon slices (about 12) cut in halves
Drain and flake crab meat; combine with remaining ingredients except bacon; mix well. Shape into walnut-size balls. Wrap with bacon; secure with toothpicks. Broil under medium heat until bacon is crisp, about 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes about 2 dozen. |
