In a large bowl, combine crab meat, shrimp, corn, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, salt, and black pepper. Mix gently to avoid breaking up the crab meat.

Form the Cakes

Shape the mixture into patties, about 3 inches in diameter. Place on a baking sheet lined with parchment paper.

Chill the Cakes

Refrigerate the crab cakes for at least 30 minutes to firm up.

Cook the Cakes

In a large skillet, heat olive oil over medium heat. Cook the crab cakes for 4-5 minutes on each side or until golden brown and cooked through. Remove and set aside.

Apple Fennel Salad Preparation

Prepare the Salad

In a large bowl, toss together fennel, apple, and mixed greens.

Dress the Salad

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Drizzle over the salad and toss to combine.

Tartar Sauce Preparation

Mix the Tartar Sauce

In a small bowl, combine mayonnaise, relish, lemon juice, Dijon mustard, salt, and black pepper. Mix well and adjust seasoning to taste.