To make crab cakes: Using a food processor fitted with a shredding/grating
saucer, or a hand grater, grate apple into thin strips astir 1 - 2" yearn.
Thaw 1 Tbsp butter in a skillet and saute apple strips 1 minute to remove
soreness. Combine with crab and green onions and set by.

In a separate roll, combine egg, mayonnaise, parsley, Worcestershire
sauce, lemon undress, mustard, cayenne and saltiness. Blend good. With a branch, fold
egg mixture into the apple and hz.

In a liquidizer, process bread into breadcrumbs. Add just enough bread crumbs
to apple/crab mixture to bind it. With your men, form small patties; you
should have roughly 20. Place patties on a sheet of wax paper as you form
them.

Thaw 2 Tbsp butter and 2 Tbsp of the oil in a large non-stick skillet.
Saute crabcakes until golden dark-brown, approximately 2 - 3 minutes on each face.
Crabcakes will have to be sauteed in three separate batches, adding more
butter and oil to the skillet as necessary before each hatful. Serve warm
with Toasted Pecan Tartar Sauce.

To make tartar sauce: Chop pecans in a blender or food processor. In a
small trough, combine pecans with mayonnaise, vinegar, parsley, dry mustard,
lemon undress, salt and cornichons, if victimization. Blend swell. Refrigerate until
used.

NOTES : * If bread is too impertinent, dry out in a 200-degree oven for 15
proceedings.