• prep: 50 min
• cook: 50 min
• total: 1 hr 40 min

servings:

To make this dish vegan, skip the crab.

• 1/4 cup olive oil
• 3 1/2 cups chopped onions
• 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
• 3 large garlic cloves, minced
• 2 14 1/2-ounce cans diced tomatoes in juice
• 2 cups (or more) vegetable broth
• 8 ounces fresh crabmeat, picked over
• Additional olive oil
• 4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

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