Ingredients

• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/4 to 1/2 teaspoon salt
• 1 lemon, zested
• 2 cloves garlic, finely chopped or minced
• 1 1/2 cups cooked and chopped crawfish tails
• 3 tablespoons chopped Italian parsley leaves
• 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
• 1 to 1 1/2 cups water or shrimp/seafood stock
• Canola or peanut oil
• 1 cup mayonnaise
• 1/4 cup Creole mustard
• 1/4 cup prepared horseradish, drained
• 1/4 cup fresh lemon juice
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• Dash cayenne pepper
• 1 tablespoon chopped Italian parsley leaves
• 1/4 cup chopped capers
• 2 green onions, chopped (green and white part)

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Instructions

1. Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
2. 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.
3. Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches.
4. 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.
5. Transfer the beignets to a serving platter and serve with the remoulade sauce.