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Dungeness Crab and Heirloom Bean Brandade

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Dungeness Crab and Heirloom Bean Brandade

Dungeness Crab and Heirloom Bean Brandade

amanda

Equipment

  • - Stainless Steel Chef's Knife

  • - Cutting Board

  • - Mixing Bowls

  • - Food Processor

  • - Large Pot with Lid

  • - Strainer or Colander

  • - Food Scraper

  • - Blender (optional)

  • - Measuring Cups & Spoons

  • - Scales (optional)

Ingredients

  • 1 cup dried white heirloom beans (such as marrow beans) or Great Northern beans

  • 1 celery stalk, cut in half crosswise, plus 1/4 cup finely chopped celery

  • 1 carrot, peeled

  • 1 small onion, halved

  • 1 teaspoon coarse kosher salt

  • 8 ounces Dungeness crabmeat, picked over

  • 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)

  • 1/3 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons (1/4 stick) butter

  • 1/2 cup finely chopped shallots

  • 3 garlic cloves, minced

  • 1/4 teaspoon cayenne pepper

  • 4 ounces Crescenza cheese or cream cheese (about 1/2 cup)

  • 4 tablespoons chopped fresh Italian parsley, divided

  • Toasted baguette slices

Instructions

1

Instruction 1

Rinse beans with cold water; place in large saucepan. Add enough cold water to cover beans by 2 inches; let soak overnight. Drain. Return beans to same pan. Add enough cold water to cover beans by 3 to 4 inches.
2

Instruction 2

Add celery stalk, carrot, and onion. Bring to boil. Reduce heat; simmer uncovered until beans are tender, about 1 hour. Remove from heat. Add 1 teaspoon coarse salt; let beans cool in cooking liquid. DO AHEAD: Can be made 2 days ahead. Cover and chill in cooking liquid. Before using, drain beans, reserving 1/4 cup cooking liquid.
3

Instruction 3

Lightly butter 1-quart baking dish. Combine crab, cheddar cheese, mayonnaise, mustard, lemon juice, and Worcestershire sauce in medium bowl; chill.
4

Instruction 4

Melt butter in large saucepan over medium heat. Add shallots; sauté until soft, about 3 minutes. Add chopped celery, garlic, and cayenne; stir 2 minutes. Add beans and 1/4 cup cooking liquid; cook until heated through, mashing beans coarsely, about 2 minutes. Add Crescenza cheese; stir until melted. Fold in crab mixture and 2 tablespoons parsley. Season with salt and pepper. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Chill crab brandade uncovered until cold, then cover and keep chilled.
5

Instruction 5

Preheat oven to 400°F. Bake brandade uncovered until heated through and mixture begins to bubble at edges, about 30 minutes. Sprinkle with 2 tablespoons parsley. Serve warm with toasted baguette slices.
6

Instruction 6

Crescenza cheese is a soft-ripened cow's-milk cheese traditionally made in Italy. Look for it at your local cheese store, or order it online from bellwethercheese.com or mozzco.com.
7

Instruction 7

Try a crisp California Chardonnay with the appetizers. We like the Cakebread Cellars 2007 Napa Valley Chardonnay ($39). It's bright and fruity, with notes of lemon zest and pear. The Napa Valley winery, which was founded in 1973, is currently run by four members of the Cakebread family.
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