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* 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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1st Keep
 tihleigh
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