Ingredients Jump to Instructions ↓

  1. 3 stalks fennel, shaved with a mandoline

  2. 1 large white onion, diced

  3. 1 tablespoon sugar

  4. 1/2 cup apricot marmalade

  5. 1 large red onion, diced fine

  6. 1 fresh lime, zest grated and juiced

  7. 1 teaspoon stone ground mustard

  8. 1 cup mayonnaise

  9. 1 pound cooked Dungeoness crabmeat, picked through to remove remnants of shells Salt and freshly ground black pepper

  10. 1/2 loaf French bread , sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted

  11. 16 small parsley sprigs, for garnish

Instructions Jump to Ingredients ↑

  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 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. Garnish crab with marmalade and parsley.


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