Crawfish Beignets - cooking recipe

Ingredients

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

Preparation

In a deep-fryer heat oil over medium-high heat to 365 degrees F.
In a large bowl whisk eggs until frothy.
Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
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.
Do this in 2 batches.
Using a slotted spoon remove beignets and drain thoroughly on paper towels.
Sprinkle remaining 1 teaspoon seasoning over beignets.
To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
Sprinkle rims of plates with extra seasoning.