In a large bowl, gently combine the lump crab meat with the finely crushed saltine crackers, mayonnaise, beaten egg, Dijon, Worcestershire, lemon juice, finely diced fennel (from the 1/2 cup specified), chopped parsley, and sliced scallions. Season with Old Bay, 3/4 teaspoon sea salt, and 1/2 teaspoon black pepper. Fold the ingredients carefully to keep the crab lumps intact; avoid overmixing.

Form cakes

Using a 1/3-cup measure (or by hand), portion the mixture into 6 equal mounds. Lightly pack and shape each into a 3/4-inch thick patty. Place the formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes (this helps them hold together). If you prefer firmer cakes, chill for up to 1 hour.

Pan-fry

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When the butter is foaming and the pan is hot, add the crab cakes (do not overcrowd; cook in batches if needed). Cook until golden brown and crisp, about 3–4 minutes per side, flipping gently with a wide spatula. Internal temperature should be warm and cakes set. Transfer to a paper towel–lined plate and keep warm in a low oven (about 200°F / 95°C) while finishing remaining cakes.

Romesco Sauce

Make romesco

In a food processor or blender, combine roasted red peppers, toasted almonds (the 1/4 cup), tomato paste, sherry vinegar, smoked paprika, minced garlic, 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Pulse until mostly smooth but with slight texture. If the mixture is too thick, add hot water, 1 tablespoon at a time, until you reach a spoonable, slightly thick sauce (about 2 tablespoons total). Taste and adjust salt, acidity, or spice as needed. Set aside at room temperature.

Fennel Salad

Toss the very thinly sliced fennel (the 1 cup) with 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the chopped fennel fronds. Let sit for 5–10 minutes to soften and meld flavors.

Finish & Plate

Spoon a generous tablespoon of romesco sauce onto each serving plate and spread slightly in a streak or pool where the cake will sit.

Place one warm saltine lump crab cake onto the romesco. Top the cake with a small mound (about 2 tablespoons) of the fennel salad to add freshness and crunch.

Sprinkle each plated cake with 1/2 tablespoon of the toasted chopped almonds for additional texture, and garnish with microgreens or additional fennel fronds. Serve with a lemon wedge on the side for squeezing.

Optional: serve extra romesco on the side for dipping.