Crabmeat Bacon Rolls

1/2 c. tomato juice
1 well beaten egg
1 c. dry bread crumbs
1/2 tsp. salt
dash of pepper
1/2 tsp. chopped parsley
1/2 tsp. chopped celery leaves
1 (6 1/2 oz.) can crabmeat, flaked
12 strips bacon, cut in half

Mix tomato juice and egg.  Add crumbs, seasonings, parsley and celery leaves, then crabmeat.  Mix thoroughly and roll into finger lengths.  Wrap each roll with 1/2 strip of bacon and fasten with toothpicks.  Broil, turning frequently to brown evenly.

Makes about 2 dozen rolls.  They're served hot, you eat them with your fingers.