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
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