Crawfish Beignets With Cajun Dipping Sauce

• 1 egg, beaten
• 1 pound chopped cooked crawfish tail meat or shrimp
• 4 green onions, chopped
• 1-1/2 teaspoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/3 cup bread flour
• Oil for deep-fat frying
• 3/4 cup mayonnaise
• 1/2 cup ketchup
• 1/4 teaspoon prepared horseradish, optional
• 1/4 teaspoon hot pepper sauce

1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
2. In an electric skillet or deep fryer, heat oil to 375u0b0. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.

egg, shrimp, green onions, butter, salt, cayenne pepper, bread flour, mayonnaise, ketchup, horseradish, hot pepper sauce

Taken from www.tasteofhome.com/recipes/crawfish-beignets-with-cajun-dipping-sauce/ (may not work)