Chestnut crab consistently wins rave reviews for flavor(hasn't fruited for me, so I can't speak first-hand), and came out of the UofMN program, so it should be cold-hardy for you there.
Wickson also gets good reviews for flavor, but I've not fruited it, either.

Centennial crab(DolgoXWealthy)is a first-rate "lunchbox apple"(edible crab) - a favorite here, my one tree doesn't produce enough of them to surpass the demand for fresh eating, so I have no idea about cooking with them - we would never waste a tasty Centennial to make some ol' applesauce.
Kerr crab(DolgoXHaralson) is good,too. A little smaller than Centennial, with a more tart flavor and a musky 'wine' undertone.
Dolgo is pretty good, in its own right; I like to eat 'em, but it also makes pretty good jelly
Some of the red-fleshed crabs might work for you; they're crappy here(as Ed Fackler warned they would be) - but certainly would add nice red color to anything you made with them. Almata is best here(reasonably tasty right off the tree), followed by Geneva, with Giant Russian and Winter Red Flesh both bottom-of-the-barrel.