CRAB MEATBALLS Loretta McFeaters

2 cans (6 oz. each) crabmeat 1 tsp. dry mustard
1 c. fresh bread crumbs 1/2 tsp. salt
3 Tbsp. cooking wine (sherry) pepper to taste
1 Tbsp. lemon juice bacon slices (about 12) cut in halves
1 Tbsp. grated onion

Drain and flake crabmeat; combine with the remaining ingredients except bacon, mix well. Shape into walnut size balls. Wrap with bacon, secure with toothpicks. Broil under medium heat until bacon is crisp, about 10 minutes, turning to brown evenly. Makes about 2 dozen.