Instructions: In a deep-fryer heat oil over medium-high heat to 365 degrees.

In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of Bayou Blast 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 Creole 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 Bayou Blast.

This recipe yields 4 servings (about 20 beignets).

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