Warm Apple Crab Cakes With Toasted Pecan Tartar Sauce

Recipe Ingredients

		**warm apple crab cakes**
3		Golden delicious apples - peeled and cored
3 tablespoons	45ml	Butter - divided
1 lb	454g / 16oz	Lump crabmeat - separated into small pieces, and
		R
2		Green onions - white part only,, minced
2		Eggs - beaten (large)
1/4 cup	59ml	Reduced-calorie mayonnaise
2 tablespoons	30ml	Chopped fresh parsley
2 teaspoons	10ml	Worcestershire sauce
2 teaspoons	10ml	Minced lemon peel - (yellow part only)
2 teaspoons	10ml	Dry mustard
1/4 teaspoon	1.3ml	Cayenne pepper - to 1/2 tsp
1 teaspoon	5ml	Salt
6		Day-old white bread - crusts removed*
6 tablespoons	90ml	Olive oil
		**toasted pecan tartar sauce**
1/2 cup	118ml	Pecans - toasted**
1/2 cup	118ml	Reduced-calorie mayonnaise
1 tablespoon	15ml	Cider vinegar
1 tablespoon	15ml	Minced parsley
1/2 teaspoon	2.5ml	Dry mustard
1 teaspoon	5ml	Minced lemon peel - (yellow part only)
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Minced cornichons or pickles - optional

Recipe Instructions

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 crab cakes until golden brown, about 2 - 3 minutes on each side. Crab cakes 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 200F oven for 15 minutes.

Source:
The Oregonian's "Food Day"

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