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."
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1/4 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons fresh lemon juice
1 teaspoon Cognac
1/2 tablespoon finely chopped flat-leaf parsley
1/2 tablespoon snipped chives, plus more for garnish
1/2 tablespoon coarsely chopped tarragon
Kosher salt and freshly ground pepper
Pinch of cayenne
1/2 teaspoon extra-virgin olive oil
1 celery rib, finely chopped
1 large Belgian endive, 6 outer leaves reserved, the rest thinly sliced crosswise
1/2 pound jumbo lump crabmeat, picked over
How to Make It
In a small bowl, whisk the mayonnaise with the mustard, lemon juice, Cognac and fresh herbs. Season with salt and pepper and the cayenne.
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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