In a deep-fryer heat oil over medium-high heat to 365 degrees F.
In a large bowl whisk eggs until frothy.
Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
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.
Do this in 2 batches.
Using a slotted spoon remove beignets and drain thoroughly on paper towels.
Sprinkle remaining 1 teaspoon seasoning over beignets.
To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.