•   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
  • 1-1/2 lb. fennel bulbs
  • 1-1/4 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
  • 2-3/4 lb. lump crabmeat, flaked
  • 1-1/4 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 to taste
  • 10-1/2 oz. canola oil
  • 4 tsp. lemon zest


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
Calcium 10%DV
Iron 8%DV


  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.

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