Corn and Crab Beignets With Yaji Aioli
This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. The aioli, spiked with the West African spice blend yaji, is ideal for dipping. It’s a flavor-packed condiment ideal for everything from seafood dishes (like these beignets) or grilled vegetables to just a warm baguette. Ingredients 8 - 10 Servings Yaji Spice Blend ½ cup unsalted dry-roasted peanuts 2 Tbsp. ground ginger 1 tsp. cayenne pepper 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. paprika Aioli 2 large egg yolks* 1 Tbsp....
This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. The aioli, spiked with the West African spice blend yaji, is ideal for dipping. It’s a flavor-packed condiment ideal for everything from seafood dishes (like these beignets) or grilled vegetables to just a warm baguette.
Ingredients
8 – 10 Servings
Yaji Spice Blend
½
cup unsalted dry-roasted peanuts
2
Tbsp. ground ginger
1
tsp. cayenne pepper
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
tsp. garlic powder
1
tsp. onion powder
1
tsp. paprika
Aioli
2
large egg yolks*
1
Tbsp. fresh lemon juice
¾
cup peanut oil
1
small shallot, finely chopped
1
garlic clove, finely grated
2
Tbsp. thinly sliced chives
Kosher salt
Beignets and assembly
4
Tbsp. unsalted butter
10
oz. frozen corn (about 2 cups)
2
Tbsp. thinly sliced chives
1½
cups all-purpose flour
½
cup cornmeal
2
tsp. baking powder
1½
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
½
tsp. cayenne pepper
1
large egg, beaten to blend
1
cup buttermilk
8
oz. lump crabmeat, picked over
Vegetable oil (for frying; about 6 cups)
Ingredient Info
* Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.
special equipment
A deep-fry thermometer
Preparation
-
Yaji Spice Blend
Step 1
Pulse peanuts in a food processor until very finely chopped (be careful not to go too far; if you overprocess, the peanuts will turn into butter). Add ginger, cayenne, salt, garlic powder, onion powder, and paprika and pulse until powderlike.
Do ahead: Yaji can be made 3 months ahead. Transfer to an airtight container; cover and chill or freeze.
-
Aioli
Step 2
Whisk egg yolks and lemon juice in a medium bowl to combine. Whisking constantly, add oil, starting with just a few drops at a time and gradually increasing to a fine steady stream. Whisk until all of the oil is incorporated and mixture is emulsified, about 4 minutes. Whisk in shallot, garlic, chives, and 1 Tbsp. yaji spice blend. Taste and season with salt.
Do ahead: Aioli can be made 3 days ahead. Cover and chill.
-
Beignets and assembly
Step 3
Melt butter in a medium high-sided skillet over medium heat. Add corn and cook, stirring occasionally, until softened slightly and bright yellow, about 5 minutes. Transfer to a large bowl and stir in chives; let cool.
Step 4
Meanwhile, whisk flour, cornmeal, baking powder, salt, and cayenne in a medium bowl.
Step 5
Add egg and buttermilk to corn mixture and stir to combine. Add dry ingredients and stir again just to incorporate, then fold in crabmeat.
Step 6
Pour in oil to come 1½” up sides of a large pot or deep fryer. Fit pot with thermometer and heat oil over medium-high to 350°. Place a wire rack inside a rimmed baking sheet and line rack with paper towels. Working in 4 or 5 batches, scoop out heaping tablespoons of batter, carefully place in oil (8–10 per batch) and fry, turning often, until beignets are golden brown and cooked through, about 5 minutes. Transfer beignets to prepared rack; season with salt.
Step 7
Serve beignets warm with yaji aioli for dipping.
Emily Martinez
admin
James Anderson
