Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Ingredients

Garlic Mayonnaise

• 3 egg yolks
• 1 cup olive oil
• 1 cup vegetable oil
• 6 teaspoons garlic, finely minced
• 5 tablespoons ketchup
• 5 teaspoons fresh parsley, minced
• salt and pepper, to taste

Beignets

• 8 ounces angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
• 12 ounces crawfish tails or shrimp, cooked and chopped
• 3 teaspoons dry mustard (Coleman's preferred)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cayenne pepper
• 2 eggs, beaten
• 3/4 cup flour
• 1/2 cup green onion, chopped
• vegetable oil, for frying (about 2 quarts)

Directions

1. 1

   For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.

2. 2

   Whisk in remaining ingredients.

3. 3

   For the beignets: Place first six ingredients in a non-reactive bowl; mix well.

4. 4

   Add flour and onions; mix until well-blended.

5. 5

   Roll into golf ball sized balls.

6. 6

   Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.

7. 7

   To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.