INGREDIENTS

Servings
  •   Apple-Pecan Dressing
  • 6 oz. apple juice
  • 7 oz. bistro sauce
  • 4 oz. maple syrup
  • 2 oz. coarsely chopped pecans, toasted
  •  salt and black pepper
  •   Vegetable Slaw
  • 3 lb. Granny Smith apples, cored
  • 1 lb. fennel bulbs
  • 1 lb. celery root (celeriac)
  • 1 lb. carrots, peeled
  • 6 oz. raisins
  • 6 oz. coarsely chopped pecans, toasted
  • 6 oz. green onions, diagonally sliced
  •   Mini Crab Cakes
  • 2 lb. lump crabmeat, flaked
  • 1 lb. RITZ Crushed Crackers
  • 2 oz. fresh parsley, chopped
  • 1 oz. fresh jalapeño peppers, small dice
  • 2 eggs
  • 6 oz. mayonnaise
  • 2 oz. chipotle-lime mustard
  • 1/2 oz. fresh lemon juice
  • 2 Tbsp. Cajun seasoning
  • 1 tsp. Worcestershire sauce
  •  salt and black pepper
  • 10-1/2 oz. canola oil
  • 4 tsp. lemon zest

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 370
Total fat 25g
Saturated fat 3g
Trans fat 0.5g
Cholesterol 40mg
Sodium 420mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 15g
Protein 8g
Vitamin A 50%DV
Vitamin C 20%DV
Calcium 10%DV
Iron 8%DV

DIRECTIONS

  1. Apple-Pecan  Dressing: Process all ingredients in food processor until well blended. Refrigerate until ready to use.
  2. 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.
  3. Mini  Crab Cakes: Combine crabmeat, 1 qt. of the crushed crackers, parsley and jalapeno peppers.
  4. 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. Refrigerate until ready to use.
  5. 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.
  6. Make Ahead

    Apple-Pecan Dressing can be made ahead of time. Store in refrigerator up to 3 days before using as directed.

0 Ratings
You have already rated

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.