Active Time
N/A
Total Time
N/A
Yield
Serves : 2

To impress a date, Michael Romano, executive chef at Manhattan's Union Square Cafe, would add a touch of drama to his romantic menu by mixing this dish at tableside, "like an old-fashioned waiter."    More Amazing Seafood Recipes  

How to Make It

Step 1    

In a small bowl, whisk the mayonnaise with the mustard, lemon juice, Cognac and fresh herbs. Season with salt and pepper and the cayenne.

Step 2    

Heat the olive oil in a small skillet. Add the celery and cook over moderately high heat until crisp-tender, about 1 minute. Spread the celery on a plate and refrigerate until chilled.

Step 3    

In a medium bowl, gently toss the sliced endive with the crabmeat, celery and Cognac dressing. Season with salt and pepper. Arrange 3 endive leaves on each plate. Spoon the crab salad in the center, garnish with chives and serve.

You May Like