Name: Small Batch Crawfish Beignets with Remoulade Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 beignets
Ingredients: 1/2 cup all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon Creole seasoning ((Recommended: Tony Chacherie's or your favorite brand)); 1/4 teaspoon kosher salt; 1/8 teaspoon ground ginger; 1 clove garlic (, minced); 1 green onion (, finely chopped (about 2 tablespoons)); 2 tablespoons chopped parsley; 1/4 cup (a little over an ounce) crawfish tail meat; 1/4 teaspoon hot sauce ((Recommended: Tabasco, Louisiana, or your favorite brand)); 1/4 cup water; Canola or peanut oil; 2 tablespoons mayonnaise; 1 tablespoon Creole mustard ((or stone-ground mustard)); 1/2 teaspoon olive oil; 1/4 teaspoon horseradish; 1/4 teaspoon lemon juice; 1/8 teaspoon smoked paprika; dash hot sauce, optional ((Recommended: Tabasco, Louisiana, or your favorite))