1 pound of crabmeat
1/2 tsp Lawrey's seasoning mix
Cayenne pepper to taste
1/2 cup fine breadcrumbs
2 Tbs vermouth
2 Tbs chopped chives
1 Tbs Dijon mustard
4 Tbs mayonnaise
10 slices of bacon, cut into thirds
2 boxes of filo dough shells( Athens mini shells)
1 cup ranch dressing
4-6 drops of hot sauce
1 Tbs dried dill weed,
1/4 tsp dried tarragon
Combine the first 8 ingredients and mix well. Chill for 30 minutes.
Roll into small balls that will fit into each of the filo shells.
Wrap each ball with a piece of cut bacon.
Place the balls on a broiler pan and broil 4" from the heat source for 8-10 minutes or until the bacon is cooked.
When done place 1 cooked ball into each shell and drizzle with the sauce.
To make the sauce combine the last 5 ingredients and mix well.