TO MAKE THE CRAWFISH BEIGNETS
Combine the flour, baking powder, creole seasoning and ginger in a large bowl. Stir in the garlic, crawfish, green onions, parsley and salt.
Stir in the Tabasco sauce and enough of the water to make a soft dough.
Let dough stand for 10 minutes.
Heat the oil to 350 degrees in a heavy deep saucepan.
Drop in teaspoonfuls of dough and fry until golden brown.
Remove with a slotted spoon to paper towels to drain.
TO MAKE THE REMOULADE SAUCE
Combine all the ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.