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 oz 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 oz 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 Two Kinds Of Cheese. See This Recipe In Our Heritage Feast Thanksgiving Menu.By Nancy Oakes And Pamela Mazzola Photo
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