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["Kieran &/or Donna" <holycow@frontiernet.net>]

If you are talking about hard cider, the crabapples are adding astringency. which you dont' want in applesauce.  But if you are talking about something really tart and sweet like dolgo crab, I'm sure it would really perk up sauce made from rather dull apples.  Plus adding some red color as well.   Donna