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1
Rinse beans with cold water; place in large saucepan.
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2
Add enough cold water to cover beans by 2 inches; let soak overnight.
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3
Drain.
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4
Return beans to same pan.
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5
Add enough cold water to cover beans by 3 to 4 inches.
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6
Add celery stalk, carrot, and onion.
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7
Bring to boil.
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8
Reduce heat; simmer uncovered until beans are tender, about 1 hour.
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9
Remove from heat.
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10
Add 1 teaspoon coarse salt; let beans cool in cooking liquid.
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11
DO AHEAD: Can be made 2 days ahead.
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12
Cover and chill in cooking liquid.
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13
Before using, drain beans, reserving 1/4 cup cooking liquid.
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14
Lightly butter 1-quart baking dish.
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15
Combine crab, cheddar cheese, mayonnaise, mustard, lemon juice, and Worcestershire sauce in medium bowl; chill.
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16
Melt butter in large saucepan over medium heat.
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17
Add shallots; saute until soft, about 3 minutes.
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18
Add chopped celery, garlic, and cayenne; stir 2 minutes.
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19
Add beans and 1/4 cup cooking liquid; cook until heated through, mashing beans coarsely, about 2 minutes.
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20
Add Crescenza cheese; stir until melted.
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21
Fold in crab mixture and 2 tablespoons parsley.
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22
Season with salt and pepper.
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23
Transfer to prepared baking dish.
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24
DO AHEAD: Can be made 1 day ahead.
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25
Chill crab brandade uncovered until cold, then cover and keep chilled.
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26
Preheat oven to 400F.
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27
Bake brandade uncovered until heated through and mixture begins to bubble at edges, about 30 minutes.
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28
Sprinkle with 2 tablespoons parsley.
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29
Serve warm with toasted baguette slices.
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30
Crescenza cheese is a soft-ripened cow's-milk cheese traditionally made in Italy.
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31
Look for it at your local cheese store, or order it online from bellwethercheese.com or mozzco.com.
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32
Try a crisp California Chardonnay with the appetizers.
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33
We like the Cakebread Cellars 2007 Napa Valley Chardonnay ($39).
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34
It's bright and fruity, with notes of lemon zest and pear.
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35
The Napa Valley winery, which was founded in 1973, is currently run by four members of the Cakebread family.
