Crabmeat Rolls Recipe
Summary
MethodBaked
Ingredients
| Bacon Slices | 24 , cut in half | |
| 1 cup fine dry bread crumbs | ||
| 2 7 1/2 oz. cans crabmeat, drained and flaked | ||
| Parsley sprigs | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/4 cup tomato sauce, or puree | ||
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Partially cook bacon but do not brown.
Drain on absorbent paper and set aside.
Blender-crumb bread.
Mix with crabmeat.
Put remaining ingredients into OSTERIZER blender container, cover and process at CHOP (HI) only until parsley is chopped.
Add to crabmeat and mix well.
Form about one tablespoon of mixture into a ball, wrap with 1/2 slice of bacon and secure with a wooden pick.
Rolls can be prepared ahead and refrigerated.
To serve, heat oven to 450°.
Place rolls on a rack in a shallow baking pan.
Bake 7 minutes; turn rolls and bake 5 more minutes until bacon is golden brown.
Place rolls in blazer pan of Oster Electric Chafing Dish and keep warm over hot water bath at MED setting.
Drain on absorbent paper and set aside.
Blender-crumb bread.
Mix with crabmeat.
Put remaining ingredients into OSTERIZER blender container, cover and process at CHOP (HI) only until parsley is chopped.
Add to crabmeat and mix well.
Form about one tablespoon of mixture into a ball, wrap with 1/2 slice of bacon and secure with a wooden pick.
Rolls can be prepared ahead and refrigerated.
To serve, heat oven to 450°.
Place rolls on a rack in a shallow baking pan.
Bake 7 minutes; turn rolls and bake 5 more minutes until bacon is golden brown.
Place rolls in blazer pan of Oster Electric Chafing Dish and keep warm over hot water bath at MED setting.
Chef
