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.