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Corn and Crab Beignets With Yaji Aioli

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  • May 21, 2021
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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

  1. 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.

  2. 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.

  3. 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.

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