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