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Makes 45 hors d' oeuvres.
1/2 pound blue crabmeat, fresh or pasteurized
1 package (8 ounces) chive cream cheese, whipped
2 tablespoons chopped parsley
1 tablespoon minced onion
15 slices white bread
1 pound bacon
Remove any remaining pieces of shell or cartilage from crabmeat. Combine crabmeat, cram cheese, parsley and onion in a 2-quart mixing bowl. Mix well. Trim crusts from bread. Spread each slice of bread with a heaping tablespoon of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Roll one piece of bacon around each bread roll. Secure with wooden pick. Place on baking sheet. Bake at 350 degrees F, for 25 minutes, turning once during baking.
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