Belgian Endive Boats with Citrus Crab Salad - alive magazine

Name: Belgian Endive Boats with Citrus Crab Salad - alive magazine
Ingredients: 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

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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…

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Ingredients

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