Small Batch Crawfish Beignets

Ingredients

• ½ cup all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon Creole seasoning
• ⅛ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1 clove garlic , minced
• 1 green onion , finely chopped (about 2 tablespoons)
• 2 tablespoons chopped parsley
• ¼ cup crawfish tail meat (a little over 1 ounce)
• ¼ teaspoon hot sauce (Recommended: Tabasco, Louisiana, or your favorite brand)
• ¼ cup water
• canola oil , or peanut oil

FOR THE REMOULADE SAUCE

• 2 tablespoons mayonnaise
• 1 tablespoon Creole mustard (or stone-ground mustard)
• ½ teaspoon olive oil
• ¼ teaspoon horseradish
• ¼ teaspoon lemon juice
• ⅛ teaspoon smoked paprika
• dash hot sauce , optional (Recommended: Tabasco, Louisiana, or your favorite)

Instructions 

1. In a medium-sized bowl, combine the flour, baking powder, Creole seasoning, ground ginger, and salt. Stir until these dry ingredients are well mixed.
2. To this dry mix, add the chopped garlic, green onions, parsley, and crawfish tail meat. Stir thoroughly until these ingredients are evenly distributed throughout the mix.
3. Slowly pour in about ¼ cup of water and your preferred amount of hot sauce into the mixture. Stir consistently until a dough is formed.
4. After the dough is ready, heat enough canola or peanut oil to come halfway up the sides of a deep 2-quart saucepan, to 350 degrees F. Carefully drop teaspoons of the dough into the hot oil and let them fry until they achieve a golden brown hue.
5. Once the beignets are fried to perfection, use a slotted spoon to remove them from the oil. Transfer them to paper towels to drain the excess oil. Serve these delicious Crawfish Beignets with the prepared Remoulade Sauce.

TO MAKE THE REMOULADE SAUCE

1. In a small bowl, mix together the mayonnaise, Creole mustard, horseradish, lemon juice, olive oil, smoked paprika, and hot sauce.