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Recipe from: Kelline
Servings: 2 dozen
2 cans crabmeat, 6 or 7 ounce size
1 cup fresh bread crumbs
3 tablespoons sherry cooking wine
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon dry mustard
½ teaspoon salt
1 package bacon, cut into halves
Drain and flake crabmeat. Combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half and secure with toothpicks.
Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely and lemon.