Crawfish and Angel Hair Beignets With Garlic Mayonnaise

• 3 egg yolks
• 1 cup olive oil
• 1 cup vegetable oil
• 6 teaspoons garlic, finely minced
• 5 tablespoons ketchup
• 5 teaspoons fresh parsley, minced
• salt and pepper, to taste
• 8 ounces angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
• 12 ounces crawfish tails or 12 ounces shrimp, cooked and chopped
• 3 teaspoons dry mustard (Coleman's preferred)
• 1 12 teaspoons salt
• 12 teaspoon ground cayenne pepper
• 2 eggs, beaten
• 34 cup flour
• 12 cup green onion, chopped
• vegetable oil, for frying (about 2 quarts)

1. For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
2. Whisk in remaining ingredients.
3. For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
4. Add flour and onions; mix until well-blended.
5. Roll into golf ball sized balls.
6. Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
7. To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.

egg yolks, olive oil, vegetable oil, garlic, ketchup, fresh parsley, salt, hair pasta, crawfish, salt, ground cayenne pepper, eggs, flour, green onion, vegetable oil

Taken from www.food.com/recipe/crawfish-and-angel-hair-beignets-with-garlic-mayonnaise-395621 (may not work)