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.