1 1/2 c. flour
1 tbsp. baking powder
1 green onion, finely chopped
2 oz. pimento
1 clove garlic, finely chopped
1 c. water
1 tbsp. olive oil
8 oz. cooked, peeled crawfish tails
3/4 tsp. salt
1/2 tsp. Tabasco or Louisiana hot sauce
Oil for frying

To make Beignets, mix above well. Cover bowl with a damp towel. Set aside 30 to 45 minutes. Then mix well again. Drop large spoonful of mixture into hot oil (350 to 375 degrees) and fry until lightly browned.

SAUCE - REMOULADE:

1 tbsp. dry mustard
1 egg
1 tsp. salt
1 tbsp. lemon juice
1 c. oil
1 tsp. water
1 tbsp. finely chopped green onion
3 tbsp. finely chopped celery
1 tbsp. finely chopped dill pickle
1/2 hard boiled egg, chopped fine
1 tbsp. creole mustard
1 tsp. Worcestershire sauce
1 tsp. A-1 sauce

Blend first 4 ingredients in blender. Add oil into blender on high. Thin with water, stir in rest of ingredients until combined well.