Recipe: Crawfish Beignets

Crawfish Beignets
Beignets are most notable the sweet doughnut, but this is a mouthwatering savory beignets.

1 cup all-purpose flour
1 teaspoon baking soda
1 cup water
1 clove garlic, minced
1/4 cup minced red bell pepper
1/4 cup finely chopped green onions
hot sauce, to taste
1/4 teaspoon Worcestershire sauce
1/2 pound cooked, shelled and chopped crayfish tails, or shrimp may be substituted

Sauce:
3/4 cup mayonnaise
1 tablespoons mustard
2-4 tablespoons lemon juice
2 tablespoons minced parsley
3 tablespoons minced cilantro
2 tablespoons minced red onion
salt
cayenne pepper or hot sauce, to taste
vegetable oil for frying

In a bowl combine flour and baking soda.
Whisk in 1 cup water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring until well combined. Cover bowl and let batter stand for 1 hour. In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or Tabasco. Chill for service.
In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop spoonfuls of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner. Serve the beignets warm with the tartar sauce and lemon slices.