Fennel-And-Endive Slaw With Crab

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1 tablespoon fennel seeds

3 tablespoons grapeseed oil

4 medium fennel bulbs, quartered and cored

1 1/2 cups fresh grapefruit juice

1 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup plus 1 teaspoon fresh lemon juice

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

6 Belgian endives, cored and thinly sliced crosswise

1 1/2 pounds crab meat, picked over (see Note)

2 tablespoons small flat-leaf parsley leaves

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