Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **warm apple crab cakes**
   3                    golden delicious apples -- peeled and cored
   3      tablespoons   butter -- divided
   1      pound         lump crabmeat -- separated into
                        -- small pieces, and
                        r
   2                    green onions -- white part only,,
                        -- minced
   2      large         eggs -- beaten
     1/4  cup           reduced-calorie mayonnaise
   2      tablespoons   chopped fresh parsley
   2      teaspoons     Worcestershire sauce
   2      teaspoons     minced lemon peel -- (yellow part only)
   2      teaspoons     dry mustard
     1/4  teaspoon      cayenne pepper -- to 1/2 tsp
   1      teaspoon      salt
   6      slices        day-old white bread -- crusts removed*
   6      tablespoons   olive oil
                        **toasted pecan tartar sauce**
     1/2  cup           pecans -- toasted**
     1/2  cup           reduced-calorie mayonnaise
   1      tablespoon    cider vinegar
   1      tablespoon    minced parsley
     1/2  teaspoon      dry mustard
   1      teaspoon      minced lemon peel -- (yellow part only)
     1/4  teaspoon      salt
   1      tablespoon    minced cornichons or pickles -- optional

Preparation:

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 sauté 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. Sauté crab cakes until golden brown, about 2 - 3 minutes on each side. Crab cakes will have to be sautéed 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.