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.

Crab and Apple Stuffed Endive Boats

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Course

Appetizers and Openers

Servings

12 people

Print Recipe

Ingredients

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

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

Course Appetizers and Openers Servings 12 people Print Recipe

Instructions

1. 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.