Ingredients

• 3 stalks fennel, shaved with a mandoline
• 1 large white onion, diced
• 1 tablespoon sugar
• 1/2 cup apricot marmalade
• 1 large red onion, diced fine
• 1 fresh lime, zest grated and juiced
• 1 teaspoon stone ground mustard
• 1 cup mayonnaise
• 1 pound cooked Dungeoness crabmeat, picked through to remove remnants of shells
• Salt and freshly ground black pepper
• 1/2 loaf French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted
• 16 small parsley sprigs, for garnish

Instructions

1. In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat. Set aside to cool to room temperature
2. Preheat oven to 375 degrees F. Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned.
3. Garnish crab with marmalade and parsley.