Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing Recipe

Name: Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apple-Pecan Dressing; 3/4 cup apple juice; 3/4 cup GREY POUPON Bistro Sauce; 6 Tbsp. maple syrup; 6 Tbsp. coarsely chopped pecans, toasted; to taste salt and black pepper; Vegetable Slaw; 8 each Granny Smith apples, cored; fennel bulbs; celery root (celeriac); 4 each carrots, peeled; 1-1/3 cups raisins; 1-1/3 cups coarsely chopped pecans, toasted; 1-1/3 cups green onions, diagonally sliced; Mini Crab Cakes; lump crabmeat, flaked; 1-3/4 qt. crushed butter crackers; 1 cup fresh parsley, chopped; 1/4 cup fresh jalapeno peppers, small dice; 2 each eggs; 3/4 cup KRAFT MAYO Real Mayonnaise; 1/4 cup chipotle-lime mustard; 2 Tbsp. fresh lemon juice; 2 Tbsp. Cajun seasoning; 1 tsp. LEA & PERRINS Worcestershire Sauce; to taste salt and black pepper; 1-1/3 cups canola oil; 4 tsp. lemon zest

Servings: persons

Apple-Pecan Dressing
3/4 cup apple juice
3/4 cup GREY POUPON Bistro Sauce
6 Tbsp. maple syrup
6 Tbsp. coarsely chopped pecans, toasted
to taste salt and black pepper
Vegetable Slaw
8 each Granny Smith apples, cored
fennel bulbs
celery root (celeriac)
4 each carrots, peeled
1-1/3 cups raisins
1-1/3 cups coarsely chopped pecans, toasted
1-1/3 cups green onions, diagonally sliced
Mini Crab Cakes
lump crabmeat, flaked
1-3/4 qt. crushed butter crackers
1 cup fresh parsley, chopped
1/4 cup fresh jalapeno peppers, small dice
2 each eggs
3/4 cup KRAFT MAYO Real Mayonnaise
1/4 cup chipotle-lime mustard
2 Tbsp. fresh lemon juice
2 Tbsp. Cajun seasoning
1 tsp. LEA & PERRINS Worcestershire Sauce
to taste salt and black pepper
1-1/3 cups canola oil
4 tsp. lemon zest

1
Apple-Pecan Dressing: Process all ingredients in food processor until well blended.
2
Refrigerate until ready to use.
3
Vegetable Slaw: Slice apples, fennel, celery root and carrots into thin julienne strips with mandolin; place in large bowl.
4
Add raisins, pecans and onions; mix lightly.
5
Mini Crab Cakes: Combine crabmeat, 1 qt.
6
of the crushed crackers (or 1 cup of the crushed crackers for trial recipe), parsley and jalapeno peppers.
7
Beat eggs, dressing, mustard, lemon juice, Cajun seasoning and Worcestershire sauce with whisk in large bowl.
8
Add crabmeat mixture; stir until blended.
9
Season with salt and black pepper.
10
Shape into 1-inch balls; roll in remaining 3 cups crushed crackers (or in remaining 3/4 cup crushed crackers for trial recipe).
11
Refrigerate until ready to use.
12
For each serving: Cook 3 Mini Crab Cakes in 2 tsp.
13
hot oil on medium-high heat 5 min.
14
or until heated through and golden brown, turning occasionally.
15
Toss about 1-1/4 cups Vegetable Slaw with 2 Tbsp.
16
Apple-Pecan Dressing; spoon onto plate.
17
Top with crab cakes and 1/8 tsp.
18
lemon zest.

1384

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Apple-Pecan Dressing, 3/4 cup apple juice, 3/4 cup GREY POUPON Bistro Sauce, 6 Tbsp. maple syrup, and more.

Yes, Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing

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