Dungeness Crab And Heirloom Bean Brandade Recipes

DUNGENESS CRAB AND HEIRLOOM BEAN BRANDADE

Dungeness Crab and Heirloom Bean Brandade image

Provided by Nancy Oakes

Categories Cheese Appetizer Christmas Thanksgiving High Fiber Oscars Cheddar Cream Cheese Seafood Crab Family Reunion Potluck Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 10 servings

Number Of Ingredients 18

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

Steps:

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 1/4 cup 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 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.
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.
Ingredient tip:
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.
What to drink:
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.

BLACK BEAN AND GINGER DUNGENESS CRAB

Black Bean and Ginger Dungeness Crab image

Provided by Ming Tsai

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
3 cups peanut oil
1 1/2 tablespoons rinsed fermented black beans, chopped
4 large slices bruised ginger
8 cloves garlic, thinly sliced
5 scallions, chopped into 2-inch pieces
1/4 cup shaoxing(cooking wine)
1 tablespoon naturally brewed soy sauce
2 cups chicken stock
Salt and white pepper, to taste
Small pot cooked Chinese rice

Steps:

In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

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2008-09-30 Step 3. Melt butter in large saucepan over medium heat. Add shallots; sauté until soft, about 3 minutes. Add chopped celery, garlic, and …
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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 1/4 cup 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 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.
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