Dungeness Crab and Heirloom Bean Brandade

Ingredients for Dungeness Crab and Heirloom Bean Brandade

• 240ml dried white heirloom beans (such as marrow beans) or Great Northern beans

• 1 celery stalk, cut in half crosswise, plus 25g finely chopped celery

• 1 carrot, peeled

• 1 small onion, halved

• 1 teaspoon coarse kosher salt

• 230g Dungeness crabmeat, picked over

• 240ml (packed) coarsely grated extra-sharp white cheddar cheese (about 110g )

• 80ml mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons fresh lemon juice

• 1 tablespoon Worcestershire sauce

• 2 tablespoons (1/4 stick) butter

• 110g finely chopped shallots

• 3 garlic cloves, minced

• 1/4 teaspoons cayenne pepper

• 110g Crescenza cheese or cream cheese (about 1/2 cup)

• 4 tablespoons chopped fresh Italian parsley, divided

• Toasted baguette slices

How to make Dungeness Crab and Heirloom Bean Brandade

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.

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 60ml cooking liquid.

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

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 60ml 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.

Preheat oven to 204°C. 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.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.