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

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Michael Romano
February 2001

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Recipe Summary

Yield:
2
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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