Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing

Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing
32 servings, 1 cup slaw and 3 crab cakes each


Ingredients Weights Measures
Apple-Pecan Dressing
apple juice 6 oz. 3/4 cup
GREY POUPON Bistro Sauce 7 oz. 3/4 cup + 2 Tbsp.
maple syrup 4 oz. 6 Tbsp.
coarsely chopped pecans, toasted 2 oz. 6 Tbsp.
salt and black pepper - to taste
Vegetable Slaw
Granny Smith apples, cored 3 lb. 8 each
fennel bulbs 1 lb. + 8 oz. -
celery root (celeriac) 1 lb. + 4 oz. -
carrots, peeled 1 lb. 4 each
raisins 6 oz. 1-1/3 cups
coarsely chopped pecans, toasted 6 oz. 1-1/3 cups
green onions, diagonally sliced 6 oz. 1-1/3 cups
Mini Crab Cakes
Lump crabmeat, flaked 2 lb. + 12 oz. -
crushed butter crackers 1 lb. + 5 oz. 1-3/4 qt.
fresh parsley, chopped 2 oz. 1 cup
fresh jalapeƱo peppers, small dice 1 oz. 1/4 cup
eggs - 2 each
KRAFT MAYO Real Mayonnaise 6 oz. 3/4 cup
chipotle-lime mustard 2 oz. 1/4 cup
fresh lemon juice 1/2 oz. 2 Tbsp.
Cajun seasoning - 2 Tbsp.
LEA & PERRINS Worcestershire Sauce - 1 tsp.
salt and black pepper - to taste
canola oil 10-1/2 oz. 1-1/3 cups
lemon zest - 4 tsp.


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.

Kraft Kitchens Tips

Make Ahead
Apple-Pecan Dressing can be made ahead of time. Store in refrigerator up to 3 days before using as directed.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.