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Epicurious
Bon Appétit

Corn and Crab Beignets With Yaji Aioli

By Marcus Samuelsson
Corn and Crab Beignets With Yaji Aioli recipe
Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

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.

This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

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