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Crab and Apple Stuffed Endive Boats

Servings 12 people

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

Instructions

  • 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.