Best 2 Dungeness Crab And Heirloom Bean Brandade Recipes

Indulge in the exquisite flavors of Dungness Crab and Heirloom Bean Brandade, a culinary masterpiece that combines the delicate sweetness of crab with the earthy richness of heirloom beans. This tantalizing dish, hailing from the coastal regions of California, is a symphony of textures and tastes that will delight your palate. Prepare to embark on a culinary journey as we delve into the intricacies of this delectable dish, exploring variations such as the classic French brandade, a Provençal-style brandade, and a modern take featuring avocado and smoked trout.

In the classic French brandade, experience the harmonious union of salt cod, potatoes, and olive oil, creating a smooth and velvety spread. The Provençal-style brandade adds a touch of Mediterranean flair with the inclusion of tomatoes, garlic, and herbs, resulting in a vibrant and flavorful dish. Finally, the modern interpretation of brandade showcases the versatility of this dish with the addition of creamy avocado and smoky trout, offering a refreshing and unexpected twist. Whether you prefer the traditional or contemporary approach, these brandade variations promise an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

DUNGENESS CRAB DIP

Dungeness Crab Dip image

This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com

Provided by NcMysteryShopper

Categories Crab

Time 40m

Yield 1 Cup, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces cream cheese, softened
2 tablespoons sour cream
1 garlic clove, minced
5 ounces fresh dungeness crabmeat
1 tablespoon parmesan cheese, finely grated
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt (adjust to taste)
1 loaf French bread
butter, melted
coarsely ground cracked peppercorn

Steps:

Preheat oven to 350° degrees F.
Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
Makes approximately 1 cup.

Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2

Tips:

Choose the freshest crab possible: The quality of the crab will make a big difference in the taste of the brandade. Look for crabs that are lively and have a firm shell.
Cook the crab properly: Overcooked crab will be tough and dry. Steam or boil the crab until it is just cooked through, about 5-7 minutes.
Remove the crab meat from the shell carefully: Be sure to remove all of the meat, including the small pieces. You can use a crab pick to help you with this.
Use a good-quality olive oil: The olive oil will help to create a smooth and creamy brandade. Look for an extra virgin olive oil that has a fruity flavor.
Don't overcook the brandade: The brandade should be cooked until it is just heated through. Overcooking will make it tough and rubbery.
Serve the brandade immediately: Brandade is best served warm. You can garnish it with chopped parsley, chives, or bread crumbs.

Conclusion:

Dungness crab and heirloom bean brandade is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Serve it with grilled bread or crackers and a glass of white wine for a truly memorable meal.