Crawfish Beignets With Cajun Dipping Sauce

• 1 egg, beaten
• 1 lb chopped cooked crawfish tail meat
• 1 12 teaspoons butter, melted
• 12 teaspoon salt
• 12 teaspoon cayenne pepper
• 13 cup bread flour
• 34 cup mayonnaise
• 12 cup ketchup
• 14 teaspoon prepared horseradish
• 14 teaspoon hot pepper sauce

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

egg, meat, butter, salt, cayenne pepper, bread flour, mayonnaise, ketchup, horseradish, hot pepper

Taken from www.food.com/recipe/crawfish-beignets-with-cajun-dipping-sauce-412985 (may not work)