An array of herbs and spices give this crab salad from chef Michael Romano its unforgettable flavor.

Unknown origin


Recipe Summary

Serves 8


For the Salad
For the Dressing


Instructions Checklist
  • Make the dressing: Place a fine mesh strainer over a medium bowl. Halve tomatoes and squeeze, cut-side down, over strainer. Using your fingers, scoop out seeds and any remaining juices from tomato into the strainer. You should have about 1/4 cup of "tomato water" in the bowl. Discard solids.

  • Add mayonnaise, lemon juice, mustard, cognac, salt, black pepper, cayenne pepper, parsley, chives, and tarragon to bowl with "tomato water"; mix until well combined. Set aside.

  • Make the salad: Heat oil in a large skillet over high heat. Add celery and cook, stirring, until celery is still crunchy but no longer raw, about 2 minutes. Season with 1/2 teaspoon salt; transfer celery to a large bowl to cool.

  • Trim 1/4 inch from the stem of each endive. Remove large outer leaves and halve each lengthwise. Slice halves crosswise into small strips and add to bowl with celery. Separate small inner leaves of endive and reserve.

  • Add crabmeat and dressing to bowl with celery and endive; season with 1/4 teaspoon salt and pepper; gently fold to combine. Spoon salad onto the ends of the reserved endive leaves and serve.


Reviews (1)

Rating: Unrated
This is a tasty but time consuming recipe, especially if you clean the crab yourself. I didn't use much of the celery and had a lot of dressing left over, because I didn't want the crab to drown. Everyone really enjoyed it. It was delicious served with sparkling wine. The sweetness of the crab really shined through.