The fennel in this recipe is reserved from the fennel used to flavor the crabs.
Makes 1 cup
2 tablespoons minced fennel fronds
1/4 cup minced fennel bulb
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
3/4 cup mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon coarsely chopped capers
Freshly ground black pepper
Combine first 7 ingredients in a small bowl. Add salt and pepper to taste. Cover and refrigerate until ready to serve.