Dungeness Crab and Heirloom Bean Brandade

Name: Dungeness Crab and Heirloom Bean Brandade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 slice Toasted baguette; 2 Tbsps (1/4 stick) butter; 1 carrot, peeled; 0 teaspoons cayenne pepper; 1 celery stalk, cut in half crosswise, plus 1/4 cup finely chopped celery; 1 teaspoon coarse kosher salt; 227 grams Dungeness crabmeat, picked over; 118 milliliters ounces Crescenza cheese or cream cheese (about; 2 Tbsps Dijon mustard; 3 garlic cloves, minced; 237 milliliters dried white heirloom beans (such as marrow beans) or Great Northern beans; 2 Tbsps fresh lemon juice; 79 milliliters mayonnaise; 1 small onion, halved; 4 Tbsps chopped fresh Italian parsley, divided; 118 milliliters finely chopped shallots; 1 Tbsp Worcestershire sauce

Dungeness Crab and Heirloom Bean Brandade requires around 45 minutes from start to finish. Watching your figure? This pescatarian recipe has 172 calories, 7g of protein, and 12g of fat per serving. This recipe serves 10. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up celery stalk, coarse kosher salt, cream cheese, and a few other things to make it today.

Instructions

Rinse beans with cold water; place in largesaucepan.

Ingredients you will need

Beans

Water

Add enough cold water to coverbeans by 2 inches; let soak overnight.

Ingredients you will need

Water

Drain.Return beans to same pan.

Ingredients you will need

Beans

Equipment you will use

Frying Pan

Add enoughcold water to cover beans by 3 to 4 inches.

Ingredients you will need

Beans

Water

Add celery stalk, carrot, and onion. Bring toboil. Reduce heat; simmer uncovered untilbeans are tender, about 1 hour.

Ingredients you will need

Celery Rib

Carrot

Onion

Remove fromheat.

Add 1 teaspoon coarse salt; let beanscool in cooking liquid. DO AHEAD: Canbe made 2 days ahead. Cover and chill incooking liquid. Before using, drain beans,reserving 1/4 cup cooking liquid.

Ingredients you will need

Coarse Salt

Beans

Lightly butter 1-quart baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Combine crab, cheddar cheese, mayonnaise,mustard, lemon juice, and Worcestershiresauce in medium bowl; chill.

Ingredients you will need

Cheddar Cheese

Lemon Juice

Mayonnaise

Mustard

Crab

Equipment you will use

Bowl

Melt butter in large saucepan overmedium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add shallots; sauté untilsoft, about 3 minutes.

Ingredients you will need

Shallot

Add chopped celery,garlic, and cayenne; stir 2 minutes.

Ingredients you will need

Ground Cayenne Pepper

Celery

Garlic

Addbeans and 1/4 cup cooking liquid; cook untilheated through, mashing beans coarsely,about 2 minutes.

Ingredients you will need

Beans

Add Crescenza cheese;stir until melted. Fold in crab mixture and2 tablespoons parsley. Season with salt andpepper.

Ingredients you will need

Parsley

Cheese

Crab

Salt

Transfer to prepared baking dish.DO AHEAD: Can be made 1 day ahead.Chill crab brandade uncovered until cold,then cover and keep chilled.

Ingredients you will need

Crab

Equipment you will use

Baking Pan

Preheat oven to 400°F.

Equipment you will use

Oven

Bake brandadeuncovered until heated through and mixturebegins to bubble at edges, about 30 minutes.

Equipment you will use

Oven

Sprinkle with 2 tablespoons parsley.

Ingredients you will need

Parsley

Servewarm with toasted baguette slices.

Ingredients you will need

Baguette

Crescenza cheeseis a soft-ripened cow’s-milk cheese traditionally made in Italy. Look for it at yourlocal cheese store, or order it online frombellwethercheese.com or mozzco.com.

Ingredients you will need

Cheese

Milk

Try a crisp California

Chardonnay with the appetizers. We likethe Cakebread Cellars 2007 Napa Valley

Ingredients you will need

Chardonnay

Chardonnay ($39). It’s bright and fruity,with notes of lemon zest and pear. TheNapa Valley winery, which was founded in1973, is currently run by four members ofthe Cakebread family.

Ingredients you will need

Chardonnay

Lemon Zest

Pear

Equipment

Ingredients

Servings:

1slice

Toasted baguette 2Tbsps

(1/4 stick) butter 1

carrot, peeled 0teaspoons

cayenne pepper 1

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

coarse kosher salt 227grams

Dungeness crabmeat, picked over 118milliliters

ounces Crescenza cheese or cream cheese (about 2Tbsps

Dijon mustard 3

garlic cloves, minced 237milliliters

dried white heirloom beans (such as marrow beans) or Great Northern beans 2Tbsps

fresh lemon juice 79milliliters

mayonnaise 1small

onion, halved 4Tbsps

chopped fresh Italian parsley, divided 118milliliters

finely chopped shallots 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.