Crab Beignets with Aïoli Dipping Sauce

Crab Beignets

• 8 ounces cooked lump crab meat
• 1 cup organic unbleached flour
• 1 teaspoon baking powder (I only use Rumfords)
• 1 teaspoon garlic, finely chopped
• 1 pimiento, chopped
• 3 scallions, finely chopped
• 4 drops Cholula Hot Sauce
• Vegetable oil for frying (canola or peanut work well)
• Lemon wedges, for serving

1. Pick over the crab meat to remove any traces of shell. In a bowl, mix all the ingredients except the oil and lemon wedges with 1 cup of water. Cover the bowl with a damp towel and set aside for 30 minutes.
2. Heat a couple of inches of oil in a deep heavy pot to 325 degrees F. Drop the batter by tablespoonfuls into the oil and fry until golden brown, 3 to 5 minutes. Be sure not to crowd the beignets in the hot oil, or they won’t fry evenly. Drain and serve hot with a lemon wedge and the aioli.
3. Teacher’s Tip: It’s important to have your oil at the right temperature. Too hot, and your beignets will burn – too cold, and the beignets will absorb the oil and become greasy and unpleasant.
4. Wine Tip: A sparkling wine would be just right with these crispy morsels, or a well chilled Alsatian Riesling.

Aïoli

• 1 tablespoon fine, dry, unflavored breadcrumbs
• 1 tablespoon white wine vinegar
• 6 garlic cloves, finely chopped
• 3 large egg yolks
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon white pepper
• 1 cup extra-virgin olive oil

1. Soak the breadcrumbs in the vinegar for 5 minutes, then squeeze the crumbs dry in the corner of a towel.
2. In a food processor fitted with the metal blade, chop the garlic, then add the crumbs and combine with the garlic to make a smooth paste. Add egg yolks, salt and white pepper and combine. Scrape down the sides of the bowl. Now, with the motor running, add the olive oil in a slow, steady stream. When all the oil is in, you have aïoli.