Dungeness Crab and Heirloom Bean Brandade
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.
Rinse beans with cold water; place in largesaucepan.
Add enough cold water to coverbeans by 2 inches; let soak overnight.
Drain.Return beans to same pan.
Add enoughcold water to cover beans by 3 to 4 inches.
Add celery stalk, carrot, and onion. Bring toboil. Reduce heat; simmer uncovered untilbeans are tender, about 1 hour.
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.
Lightly butter 1-quart baking dish.
Combine crab, cheddar cheese, mayonnaise,mustard, lemon juice, and Worcestershiresauce in medium bowl; chill.
Melt butter in large saucepan overmedium heat.
Add shallots; sauté untilsoft, about 3 minutes.
Add chopped celery,garlic, and cayenne; stir 2 minutes.
Addbeans and 1/4 cup cooking liquid; cook untilheated through, mashing beans coarsely,about 2 minutes.
Add Crescenza cheese;stir until melted. Fold in crab mixture and2 tablespoons parsley. Season with salt andpepper.
Transfer to prepared baking dish.DO AHEAD: Can be made 1 day ahead.Chill crab brandade uncovered until cold,then cover and keep chilled.
Bake brandadeuncovered until heated through and mixturebegins to bubble at edges, about 30 minutes.
Sprinkle with 2 tablespoons parsley.
Servewarm with toasted baguette slices.
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.
Chardonnay with the appetizers. We likethe Cakebread Cellars 2007 Napa Valley
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.
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.
Foley Johnson Carneros ChardonnayAromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.