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Crab & Bacon Roll-ups with Tequila Lime Sauce
Skinny Cooks

1 can crabmeat, drained, bits of shell and cartilage removed 2 green onions, minced 1/2 pound bacon Tequila Lime Sauce 1/3 cup lime juice 1/3 cup water 3 tablespoons tequila, plus a couple of swallows for the cook 1 tablespoon soy sauce 2 garlic cloves, crushed Mayonnaise

Stir the minced onions into your crabmeat and let set in refrigerator. Lay your bacon strips out on a flat surface and slice them into half-lengths. Use a half-teaspoon measure to pick out the right amount of the crab mix and roll the mix, beginning at one end of your bacon half-strip until you have it made into a nice bundle. Stick a toothpick through the bundle to hold it together. When ready to serve, broil the bacon crab roll-ups under your oven broiler. Turn once or twice with tongs and broil until the bacon is crisp. A few minutes will do the trick. For Tequila Lime Sauce, mix all the ingredients together ahead of party time. Be sure to stir together well with a whisk or spatula. You can serve this sauce cold from the fridge or warm it up a little in your microwave. Its best to serve this on the side with the crab bacon roll-ups, as some folks will want more than others. Readers with questions or comments for Dave Kessler may write to him in care of this publication.