Crawfish Beignets

New Orleans Style Crawfish Beignets. Serve with a Spicy Mayo dip.

• Ready In: 18 mins
• Serves: 24
• Yields: 24 beignets

Ingredients

• 2  eggs
• 6  ounces crawfish tail meat
• 1  tablespoon  creole seasoning (plus extra for sprinkling)
• 1  teaspoon  creole seasoning
• 1⁄4 cup green bell pepper, finely-chopped
• 1⁄4 cup green onion, finely-chopped
• 1  tablespoon garlic, minced
• 1  teaspoon salt
• 1 1⁄2 cups flour, sifted (plus extra for rolling)
• 1  teaspoon baking powder
• 1⁄2 cup milk

Directions

1. In a deep-fryer heat oil over medium-high heat to 365 degrees F.
2. In a large bowl whisk eggs until frothy.
3. Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
4. Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
5. Do this in 2 batches.
6. Using a slotted spoon remove beignets and drain thoroughly on paper towels.
7. Sprinkle remaining 1 teaspoon seasoning over beignets.
8. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
9. Sprinkle rims of plates with extra seasoning.