Endive Boats with Avocado, Pomegranate, & Crab Salad

Makes approximately 30 boats

Recipe Note: For those who want to make sure this appetizer is gluten-free, make sure to use a gluten-free soy sauce or tamari.  You could also substitute Bragg Fluid Aminos if you can’t find a gluten-free soy sauce.

For the Pomegranate Sauce:
3 egg yolks
1/4 cup dashi (or vegetable stock)
4 teaspoons rice vinegar
2 tablespoons pomegranate juice concentrate
1 tablespoon granulated sugar
1 teaspoon soy sauce

2 medium, ripe avocados cut into 1/4-inch cubes
6 ounces cooked crab meat
3/4 cup pomegranate arils
2 large heads Belgian endive
Finely grated lemon zest, to garnish

1. Make the Pomegranate Sauce: Combine the pomegranate sauce ingredients in a double boiler, stirring constantly until the sauce thickens and becomes the consistency of thin mayonnaise.  Force the sauce through a fine-mesh sieve and let it cool.  Refrigerate sauce until ready to use.

2. Make the boats: Pick through the crab to remove any cartilage or shell that may be present.  Combine the crab meat, avocado, and pomegranate arils in a bowl and mix gently.  Separate the endive leaves.  Spoon a small amount of the salad into each endive leaf.  Drizzle the pomegranate sauce over the salad, garnish with lemon zest, and serve.