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.
2007, Robert Irvine, All Rights Reserved