Skip to main content
Epicurious

Corn and Crab Beignets With Yaji Aioli

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.’

See Related Recipes and Cooking Tips

Read More
Shrimp Salad on Toast
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
Shrimp and Pea Pancake
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Saucy, Spiced Shrimp and White Beans
Dive into this shareable skillet with warm flatbread.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Turmeric-Dill Shrimp Stir-Fry
This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.
Komal’s Pan de Elote
Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.
Mar i Muntanya
The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.