Portuguese White Gazpacho with Crab

• 1 1/2 cups 3/4-inch cubes of day-old rustic white bread, crust removed
• 2/3 cup (3 ounces) unsalted blanched whole almonds
• 1 small fennel bulb (about 6 ounces), stalks and core removed, bulb chopped; reserve a few of the frilly fronds for garnish
• 1/2 cup chopped sweet onion
• 1/2 seedless English cucumber, peeled and chopped
• Leaves from 4 fresh oregano sprigs
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper

For the crab salad

• 1 1/2 cups jumbo lump crabmeat, picked over and drained well
• 1/2 small carrot, peeled and minced
• 1/2 stalk celery, minced
• 1 tablespoon brandy or tawny Port
• 1 teaspoon Piri-Piri Sauce, or store-bought hot sauce, or to taste
• 1/3 cup plain Maionese de Leite, or more if needed
• Kosher salt and freshly ground black pepper
• 2 cups tender baby salad greens (optional)