Crawfish Beignets

• 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

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.

eggs, meat, creole seasoning, creole seasoning, green bell pepper, green onion, garlic, salt, flour, baking powder, milk

Taken from www.food.com/recipe/crawfish-beignets-336717 (may not work)