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Crabmeat Rolls Recipe
|Bacon slices||24 , cut in half|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Canned crabmeat||15 Ounce, drained and flaked (Two 7 1/2 Ounce)|
|Parsley sprigs||1⁄2 Cup (8 tbs)|
|Tomato sauce/Tomato puree||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 907 Calories from Fat 349
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 10.6 g53.2%
Trans Fat 0 g
Cholesterol 839.2 mg
Sodium 4554.6 mg189.8%
Total Carbohydrates 47 g15.7%
Dietary Fiber 4.3 g17.2%
Sugars 8.3 g
Protein 92 g184.2%
Vitamin A 66.8% Vitamin C 103.1%
Calcium 20% Iron 37.3%
*Based on a 2000 Calorie diet
Drain on absorbent paper and set aside.
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.