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
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