In a large bowl, combine the crab meat, shrimp, corn, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix until well combined.

Form the Crab Cakes

Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Chill the Cakes

Refrigerate the patties for at least 30 minutes to hold their shape while cooking.

Cooking the Crab Cakes

Heat the Oil

In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan.

Fry the Crab Cakes

Once the oil is hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through.

Drain and Serve

Remove the crab cakes from the skillet and drain on paper towels. Serve warm with apple fennel salad, tartar sauce, and a sprinkle of toasted almonds.

Apple Fennel Salad Preparation

Mix the Salad

In a salad bowl, combine sliced fennel and green apples. Drizzle with lemon juice and olive oil, and season with salt and black pepper. Toss gently to combine.

Tartar Sauce Preparation

Combine Ingredients

In a small bowl, mix together mayonnaise, chopped pickles, capers, lemon juice, salt, and black pepper until well combined.