Crawfish Beignets

Ingredients

 * 2 	 quarts  vegetable oil, for deep-frying
 * 2 	eggs
 * 6 	ounces crawfish tail meat
 * 1 	tablespoon creole seasoning (plus extra for sprinkling)
 * 1 	teaspoon creole seasoning
 * 1/4 	cup green bell peppers, finely-chopped
 * 1/4 	cup green onions, 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
 * creole tartar sauce

Directions
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.