Crab and Apple Stuffed Endive Boats
- Servings12
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
Ingredients
- 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
Nutrition
Per serving:
- calories35
- protein5 g
- total fat0 g
- sat. fat0 g
- total carbohydrates 4 g
- sugars1 g
- fibre3 g
- sodium93 mg
Directions
01
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.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
