Crab Rumaki

As the final appetizer to be showcased before the Super Bowl parties begin, we decided to save the best for last.  This is a tasty twist on the classic Rumaki, which is made with duck or chicken liver that is wrapped in bacon and marinated in a soy and brown sugar sauce.  Back in my restaurant and catering days I do believe the number of chicken liver rumakis I made could easily number into the thousands!  Therefore, I never want to see another chicken liver..lol.  Besides, these are so yummy that we have had relatives who park themselves next to the serving tray until the last rumaki is gone.  Thank you Uncle Bob, that is the ultimate compliment!  If we still lived close by we would deliver this tray to you personally.

   

These do take a little time to bake so the bacon comes out crispy and the crab has a chance to soak up the marinade flavors.  If you cook these before your party guests arrive, keep them warm by pouring the marinade juices into the bottom of a slow cooker, then add the rumakis.  Turn the slow cooker to LOW and these will hold nicely for 2-3 hours, if they last that long.  Enjoy and Happy Super Bowl!!
   

 

3/4 lb  Imitation Crab Leg Sticks, each stick cut into 3 pieces
1 lb  Regular Cut Bacon, slices cut in half
1 can  Pineapple Chunks, drained with juices reserved
1/3 cup  Brown Sugar
1/4 cup  Soy Sauce 
Toothpicks


Preheat oven to 375.  In a small bowl combine the pineapple juice, brown sugar and soy sauce, stirring to fully blend the brown sugar.  Place the pineapple chunks in a bowl and chill.  (The pineapple can be served later with the rumakis.)


Assemble the rumakis by laying the slices of bacon flat on a cutting board.  Place one piece of crab on each piece of bacon, roll them up and skewer with a toothpick.  Place the rumakis in a baking pan and continue making the rest of the rumakis.

Place the baking pan in the oven and bake for 20 minutes.  Remove the pan from the oven and drain off the bacon dripping using a baster.  Turn the rumakis over and pour half of the marinade liquid over them.  Return the pan to the oven and bake 10 minutes.

Remove the baking pan from the oven, drain off about half of the marinade mixture, pour the rest of the fresh marinade over the rumakis and return to the oven for 10 - 15 minutes or until the bacon is browned and crispy around the edges.  Serve with the pineapple chunks on the side.