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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.
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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.
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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.
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4
Wine Tip: A sparkling wine would be just right with these crispy morsels, or a well chilled Alsatian Riesling.
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5
Soak the breadcrumbs in the vinegar for 5 minutes, then squeeze the crumbs dry in the corner of a towel.
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6
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 aioli.
