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Crab and Apple Stuffed Endive Boats

  • Servings12


Crab and Apple Stuffed Endive Boats

Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves.


Keeping your boats upright

If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.   


Crab and Apple Stuffed Endive Boats

  • Servings12


  • 4 oz (120 g) crab meat
  • 1/3 cup (80 mL) very finely diced sweet apple (such as Pink Lady or Ambrosia), unpeeled
  • 1 Tbsp (15 mL) Greek yogurt
  • 2 tsp (10 mL) lemon juice
  • 2 Tbsp (30 ml) fresh tarragon
  • 2 whole Belgian endives, leaves separated and washed, about 24 leaves


Per serving:

  • calories35
  • protein5 g
  • total fat0 g
    • sat. fat0 g
  • total carbohydrates 4 g
    • sugars1 g
    • fibre3 g
  • sodium93 mg



In small bowl, combine crab, apple, yogurt, lemon juice, and tarragon. Cover and refrigerate, if making ahead. When ready to serve, fill endive leaves with crab mixture and arrange on serving platter (see tip). Sprinkle with additional chopped tarragon.



Rockfish Ceviche

Rockfish Ceviche

Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.