Yield: 4 servings
2 (6−7 ounce) cans crabmeat
1 cup pork rinds, crushed
3 tablespoons sherry
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon dry mustard
1/2 teaspoon salt
1 dash pepper
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; secure with wooden picks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes approximately 2 dozen.
Per Serving: 94 Cal (22% from Fat, 69% from Protein, 10% from Carb); 14 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 42 mg Calcium; 1 mg Iron; 1039 mg Sodium; 37 mg Cholesterol
