Mini Crab Cakes on Vegetable Slaw made with RITZ Crackers

Mini Crab Cakes on Vegetable Slaw made with RITZ Crackers

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
  • 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

Nutrition per serving

  • Calories

    370

  • Total fat

    25 g

  • Saturated fat

    3 g

  • Trans fat

    0.5 g

  • Cholesterol

    40 mg

  • Sodium

    420 mg

  • Carbohydrate

    29 g

  • Dietary fiber

    3 g

  • Sugars

    15 g

  • Protein

    8 g

  • Vitamin A

    50 %DV

  • Vitamin C

    20 %DV

  • Calcium

    10 %DV

  • Iron

    8 %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.