• Fast

Ingredients

1. 1/4 cup mayonnaise
2. 3/4 teaspoon Dijon mustard
3. 1 1/4 teaspoons fresh lemon juice
4. 1 teaspoon Cognac
5. 1/2 tablespoon finely chopped flat-leaf parsley
6. 1/2 tablespoon snipped chives, plus more for garnish
7. 1/2 tablespoon coarsely chopped tarragon
8. Kosher salt and freshly ground pepper
9. Pinch of cayenne
10. 1/2 teaspoon extra-virgin olive oil
11. 1 celery rib, finely chopped
12. 1 large Belgian endive, 6 outer leaves reserved, the rest thinly sliced crosswise
13. 1/2 pound jumbo lump crabmeat, picked over

Directions

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.
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.
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.