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

Description

Brandade Is A Salt Cod Puree From Provence. In This All-American Take On The Dish, An Heirloom Bean Puree Is Mixed With Dungeness Crab And...

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