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Mini Crab Cakes on Vegetable Slaw made with RITZ Crackers

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Ingredients

32 servings, 1 cup slaw and 3 crab cakes each

  • 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
  • 1½ lb. fennel bulbs
  • 1¼ 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

  • 2¾ lb. lump crabmeat, flaked
  • 1¼ 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
  • ½ oz. fresh lemon juice
  • 2 Tbsp. Cajun seasoning
  • 1 tsp. Worcestershire sauce
  • salt and black pepper to taste
  • 10½ oz. canola oil
  • 4 tsp. lemon zest
NUTRITION FACTS

Nutrition per serving

Calories370 Total fat25 gSaturated fat3 gTrans fat0.5 gCholesterol40 mgSodium420 mgCarbohydrate29 gDietary fiber3 gProtein8 gVitamin A50 %DVVitamin C20 %DVCalcium10 %DVIron8 %DV
DIRECTIONS

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, 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. 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.

Tips

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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