Mini Crab Cakes on Vegetable Slaw with Apple-Pecan Dressing

• Apple-Pecan Dressing
• 3/4 cup apple juice
• 3/4 cup Kraft Sauce Works Dijon 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 King Sooper's 1 lb For $0.99 thru 02/09
• 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. round buttery crackers, crushed
• 1 cup fresh parsley, chopped
• 1/4 cup fresh jalapeno peppers, small dice
• 2 each eggs
• 3/4 cup Salad Bowl Dressing
• 1/4 cup chipotle-lime mustard
• 2 Tbsp. Cajun seasoning
• 2 Tbsp. fresh lemon juice
• 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. (1 L) of the cracker crumbs (or 1 cup 250 mL of the cracker crumbs for trial recipe), parsley and jalapeno peppers.
7. Beat eggs, dressing, mustard, Cajun seasoning, lemon juice and Worcestershire sauce 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 (750 mL) cracker crumbs (or in remaining 3/4 cup 175 mL cracker crumbs for trial recipe).
11. Refrigerate until ready to use.
12. For each serving: Cook 3 Mini Crab Cakes in 2 tsp.
13. (10 mL) 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 (312 mL) Vegetable Slaw with 2 Tbsp.
16. (30 mL) Apple-Pecan Dressing; spoon onto plate.
17. Top with 3 crab cakes; sprinkle with 1/8 tsp.
18. (0.5 mL) lemon zest.

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

Taken from www.kraftrecipes.com/recipes/mini-crab-cakes-on-vegetable-slaw-apple-pecan-dressing-113276.aspx (may not work)