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
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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