Crab Beignets with Aïoli Dipping Sauce
- 8 ounces cooked lump crab meat
- 1 cup organic unbleached flour
- 1 teaspoon baking powder (I only use Rumfords)
- 1 cup water
- 1 teaspoon garlic, finely chopped
- 1 pimiento, chopped
- 3 scallions, finely chopped
- 4 drops Cholula Hot Sauce
- oil for frying (we used canola)
- 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
- Produce
- Garlic (1 teaspoon)
- Pimiento (1)
- Scallions (3)
- Seafood
- Lump crab meat, cooked (8 ounces)
- Condiments
- Cholula hot sauce (4 drops)
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Flour, organic unbleached (1 cup)
- Garlic cloves (6)
- Oil (1)
- Olive oil, extra-virgin (1 cup)
- Sea salt, fine (1/2 teaspoon)
- White pepper (1/8 teaspoon)
- Bread & Baked Goods
- Breadcrumbs, fine dry unflavored (1 tablespoon)
- Drinks
- Water (1 cup)
- Refrigerated
- Egg yolks, large (3)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published May 21, 2011 (1 year ago).
9 people saved this recipe.
