Crab Beignets with Aïoli Dipping Sauce

INGREDIENTS

• 1 tablespoon fine, dry, unflavored breadcrumbs
• 1 tablespoon white wine vinegar
• 1 cup organic unbleached flour
• 3 large egg yolks
• 1 teaspoon garlic, finely chopped
• Vegetable oil for frying (canola or peanut work well)
• 1 pimiento, chopped
• Lemon wedges, for serving
• 4 drops Cholula Hot Sauce
• 6 garlic cloves, finely chopped
• 8 ounces cooked lump crab meat
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon white pepper
• 1 cup extra-virgin olive oil
• 1 teaspoon baking powder (I only use Rumfords)
• 3 scallions, finely chopped