Crab-Bacon Rolls from Better Homes & Gardens, New Cook Book (1970)

Jori-Marks Home is a firm believer that you can never have too many appetizer recipes and when planning a summer buffet you can draw from your store of recipes sure to excite every guest!

These Crab-Bacon Rolls have been a go-to for many over the years and have also been reworked with chicken liver and water chestnuts for a decidedly different spin.

Crab-Bacon Rolls

1/4 cup tomato juice
1 well beaten egg
1 7-1/2 ounce can (1 cup) crab meat, flaked and the cartilage removed
1/2 cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
Dash black pepper
9 slices bacon, cut in half

Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers about two inches long. Wrap each roll with 1/2 slice bacon; fasten with wooden picks. Broil 5 inches from heat about 10 minutes turning often to brown evenly. Serve hot. Makes 18 rolls. This recipe can easily be doubled and tripled without affecting the taste.

If you are using the Warming Buffet with removable stainless steel trays available at Jori-Marks Home, the Crab-Bacon Rolls can be broiled in the same dish as serving. Just broil and pop them onto the heated warming buffet - how simple.