Categories: Fish/sea, Appetizers, Mexican 
      Yield: 24 servings 
  
  6 1/2 oz Crabmeat                          1/2 ts Salt 
      1    Beaten Egg                          1 ts Chili Powder 
    1/2 c  Tomato Juice                        2 ts Prepared Mustarrd 
      1 c  Bread Crumbs                        1 ts Chopped Parsley 
  
  Flake crab meat and remove any bones.  Add egg, tomato juice, bread crumbs, 
  and seasonings; chill in refrigerator 2 to 3 hours.  Form mixture into 
  finger-sized pieces.  Arrange on broiler rack over pan and broil 6 inches 
  from source of heat, 5 minutes to each side.  Serve with toothpicks. Makes 
  about 2 dozen.