Crawfish Beignets with Spicy Remoulade

Ingredients

• 2 tablespoons double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup capers chopped
• 1 Dash cayenne pepper 
• 1 teaspoon cayenne pepper 
• 1.5 cups crawfish tails cooked chopped
• 0.3 cup dijon mustard 
• 2 cups flour all-purpose
• 2 cloves garlic minced finely chopped
• 2  green onions chopped green and white part
• 0.5 teaspoon ground ginger 
• 0.3 cup horseradish prepared drained
• 3 dashes hot sauce your favorite recommended: Louisiana, Tabasco or
• 0.3 cup juice of lemon fresh
• 1  lemon zest 
• 1 cup mayonnaise 
• 1 tablespoon parsley leaves italian chopped
• 3 tablespoons parsley leaves italian chopped
• 8 servings vegetable oil; peanut oil preferred 
• 0.3 teaspoon salt 
• 1 teaspoon salt plus more for seasoning
• 1 cups shrimp/seafood stock 

Equipment

• bowl
• paper towels
• whisk
• pot

Directions

1. Mix together all the dry ingredients in a large bowl.
2. Add the lemon zest, garlic, crawfish, parsley and hot sauce.
3. Mix gently to combine.
4. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
5. In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
6. Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes.
7. Remove from the oil and drain on paper towels.
8. Sprinkle with salt while still hot.
9. Let temperature of oil return to 350 degrees F between batches.
10. Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.
11. Transfer the beignets to a serving platter and serve with the remoulade sauce.