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

• 150g (packed) coarsely grated extra-sharp white cheddar cheese (about 110g )

• 80ml de maionese

• 2 tablespoons Dijon mustard

• 2 colheres de sopa de suco de limão fresco

• 1 tablespoon Worcestershire sauce

• 2 tablespoons (1/4 stick) butter

• 110g finely chopped shallots

• 3 dentes de alho, picados

• 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

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.

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