Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing

• 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.

applepecan dressing, apple juice, maple syrup, pecans, salt, vegetable slaw, apples, fennel bulbs, celery root, carrots, raisins, pecans, green onions, lump crabmeat, butter crackers, fresh parsley, fresh jalapeno peppers, eggs, mayo, chipotlelime mustard, lemon juice, cajun seasoning, worcestershire sauce, salt, canola oil, lemon zest

Taken from www.kraftrecipes.com/recipes/mini-crab-cakes-on-vegetable-slaw-apple-pecan-dressing-113275.aspx (may not work)