—Warm Apple Crab Cakes—
3 Golden Delicious Apples;
-Peeled And Cored
3 tb Butter; Divided
1 lb Lump Crabmeat; Separated
-Into Small Pieces, And
-Picked Over
2 Green Onions; White Part
-Only,, Minced
2 lg Eggs; Beaten
1/4 c Reduced-Calorie Mayonnaise
2 tb Chopped Fresh Parsley
2 ts Worcestershire Sauce
2 ts Minced Lemon Peel; (Yellow
-Part Only)
2 ts Dry Mustard
1/4 ts Cayenne Pepper; To 1/2 Tsp
1 ts Salt
6 sl Day-Old White Bread; Crusts
-Removed*
6 tb Olive Oil
—Toasted Pecan Tartar
-Sauce—
1/2 c Pecans; Toasted**
1/2 c Reduced-Calorie Mayonnaise
1 tb Cider Vinegar
1 tb Minced Parsley
1/2 ts Dry Mustard
1 ts Minced Lemon Peel; (Yellow
-Part Only)
1/4 ts Salt
1 tb Minced Cornichons Or
-Pickles, Optional
To make crab cakes: Using a food processor fitted with a shredding/grating
disk, or a hand grater, grate apple into thin strips about 1 – 2″ long.
Melt 1 Tbsp butter in a skillet and saute apple strips 1 minute to remove
rawness. Combine with crab and green onions and set aside.
In a separate bowl, combine eggs, mayonnaise, parsley, Worcestershire
sauce, lemon peel, mustard, cayenne and salt. Blend well. With a fork, fold
egg mixture into the apple and crab.
In a blender, process bread into breadcrumbs. Add just enough bread crumbs
to apple/crab mixture to bind it. With your hands, form small patties; you
should have about 20. Place patties on a sheet of wax paper as you form
them.
Melt 2 Tbsp butter and 2 Tbsp of the oil in a large non-stick skillet.
Saute crabcakes until golden brown, about 2 – 3 minutes on each side.
Crabcakes will have to be sauteed in three separate batches, adding more
butter and oil to the skillet as necessary before each batch. Serve warm
with Toasted Pecan Tartar Sauce.
To make tartar sauce: Chop pecans in a blender or food processor. In a
small bowl, combine pecans with mayonnaise, vinegar, parsley, dry mustard,
lemon peel, salt and cornichons, if using. Blend well. Refrigerate until
used.
NOTES : * If bread is too fresh, dry out in a 200-degree oven for 15
minutes.
Yields
20 Servings