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Bacon-Wrapped Crab-Meat Logs

3/4 cup fine dry bread crumbs

1/4 cup chopped fresh, dry parsley
1/2 cup tomato juice or sauce
1 Tbsp. lemon juice
2 tsp. horse­radish
1 61/2­oz. can of crab­meat, drained and flaked
1 egg
Salt and pepper
12 slices of bacon, cut in half

Combine all ingredients, except bacon. Mix well. Shape into 24 logs about 1­11/2­inch long and 3/4 inch in diameter.

Wrap half of a slice of bacon around each log. Secure with a toothpick and arrange on a baking sheet.

Refrigerate or freeze in single layers and then package in air­tight containers.

Broil 4 inches from the heat. Turn occasionally to brown evenly for about 10 minutes or until bacon is crisp and golden. Makes 24 logs. Serve hot.

Submitted by Anne Barratt, Charlottetown


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