2 cans (6 to 7 ounces each) crabmeat 
2 cups dry bread crumbs 
2 tablespoons fresh lemon juice 
2 tablespoons finely minced onion 
1 tablespoon dry mustard 
1/4 to 1/3 dry white wine 
1 pound bacon 

Pick over crabmeat and remove any shell or cartilage. In medium bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, mustard, and enough wine to moisten the mixture. Mix thoroughly and shape into walnut-size balls. Cut bacon slices in half crosswise and wrap each crabmeat ball in a half slice of bacon, covering crab mixture completely. Secure bacon to crab balls with toothpicks. Broil on a rack in middle of oven about 15 minutes, turning frequently, or until bacon is crispy on all sides. Makes about 40 appetizer crab balls.