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Belgian Endive Boats with Citrus Crab Salad

Makes about 24 servings


    This delicious appetizer is a terrific hors d’oeuvre for the holiday season. Dungeness crab is just being harvested at this time of year, and it’s a light delicacy that’s so easy to transport. For extra freshness, carry the crab filling and Belgian endive leaves in separate containers, and simply spoon filling into spears when you arrive.  


    Seafood substitutions

    If crab is scarce, feel free to substitute with shrimp, smoked salmon, or tuna. Looking for a vegan twist? Replace mayo and yogurt with equal amounts of vegan mayo, and sub out seafood with chopped jackfruit, hearts of palm, or canned artichokes.


    Belgian Endive Boats with Citrus Crab Salad


      • 6 large Belgian endives, firm fat heads
      • 1/2 fennel bulb, trimmed
      • 1/2 lb (225 g) fresh Dungeness crabmeat
      • 1 shallot, finely minced
      • 3 Tbsp (45 mL) finely chopped fresh chives, divided
      • 2 Tbsp (30 mL) mayonnaise
      • 1 Tbsp (15 mL) plain thick yogurt
      • 1 tsp (5 mL) finely grated pink grapefruit zest
      • 1 tsp (5 mL) finely grated lime zest
      • 2 Tbsp (30 mL) pink grapefruit juice
      • 1 Tbsp (15 mL) lime juice, plus extra
      • 1/4 tsp (1 mL) sea salt
      • 1/4 tsp (1 mL) freshly ground white pepper
      • 1/2 cup (125 mL) pink grapefruit segments, skinned, cut into 1/2 in (1.25 cm) pieces


      Per serving:

      • calories43
      • protein4 g
      • total fat1 g
        • sat. fat0 g
      • total carbohydrates6 g
        • sugars1 g
        • fibre4 g
      • sodium103 mg



      Trim root ends from bottoms of endive and separate into leaves. Keep 24 to 30 of largest leaves and immerse in ice-water bath. Chill for at least 15 minutes, then drain, pat dry, and refrigerate in tightly sealed container. Reserve extra smaller endive leaves for another recipe.


      Finely dice fennel bulb and place in bowl with cold water and a splash of lime juice until ready to use.


      In large mixing bowl, add crabmeat, shallot, 1 1/2 Tbsp (22 mL) chives, mayonnaise, yogurt, grapefruit and lime juices and zest, salt and pepper.


      Drain diced fennel and pat dry. Gently fold into crab mixture along with grapefruit pieces.


      When ready to serve, place endive leaves in single layer on serving platter. Spoon crab mixture into leaves and sprinkle with remaining chives. Serve immediately.



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