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1
In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 40 seconds.
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2
Transfer the seeds to a mortar to cool, then pound to a coarse powder.
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3
In a small bowl, cover the ground fennel with 2 tablespoons of the grapeseed oil and let stand until flavorful, at least 30 minutes.
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4
Strain the fennel oil.
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5
Thinly slice the fennel on a mandoline.
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6
Spread the fennel in a large, wide baking dish in an even layer.
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7
Pour the grapefruit, orange and lime juices plus 1/4 cup of the lemon juice over the fennel and refrigerate for 1 1/2 hours.
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8
Drain the citrus juices into a medium saucepan and boil over high heat until reduced to 1/2 cup, about 20 minutes.
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9
Pour the juice into a bowl set in ice water and chill thoroughly.
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10
Transfer the juice to a blender and, with the machine on, slowly add the olive oil and the remaining 1 tablespoon of grapeseed oil until emulsified.
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11
Pour the dressing into a bowl, add the remaining 1 teaspoon of lemon juice and season with salt and pepper.
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12
In a very large bowl, toss the fennel with the endives.
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13
Add the crab and dressing and toss lightly.
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14
Season with salt and pepper and arrange the salad in a large serving bowl or on a platter.
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15
Drizzle the fennel oil all over the slaw, garnish with the parsley leaves and serve.
