Crabmeat Rolls

1/2 cup tomato juice
1 well beaten egg
1 cup dry bread crumbs
1/8 tsp salt
Dash of pepper
1/2 tsp chopped parsley
1/2 tsp chopped celery
6-1/2 oz can crabmeat
12 strips bacon, cut in half crosswise

Mix tomato juice and egg. Add crumbs, seasonings, parsley, celery and crabmeat. Mix thoroughly; roll into finger length; wrap each with 1/2 strip bacon. Broil, turning frequently to brown evenly.

Makes 2 dozen rolls.

Prepare in electric fry pan, pouring off grease as it accumulates.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana