Crab Beignets With Aïoli Dipping Sauce

1. 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. 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. 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. 4

   Wine Tip: A sparkling wine would be just right with these crispy morsels, or a well chilled Alsatian Riesling.

5. 5

   Soak the breadcrumbs in the vinegar for 5 minutes, then squeeze the crumbs dry in the corner of a towel.

6. 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.

* Per serving · 4 servings · Values may vary.