Crawfish Beignets with Spicy Remoulade

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2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon ground ginger

1 teaspoon cayenne pepper

1/4 to 1/2 teaspoon salt

1 lemon, zested

2 cloves garlic, finely chopped or minced

1 1/2 cups cooked and chopped crawfish tails

3 tablespoons chopped Italian parsley leaves

3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)

1 to 1 1/2 cups water or shrimp/seafood stock

Canola or peanut oil

Remoulade:

1 cup mayonnaise

1/4 cup Creole mustard

1/4 cup prepared horseradish, drained

1/4 cup fresh lemon juice

1 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper

Dash cayenne pepper

1 tablespoon chopped Italian parsley leaves

1/4 cup chopped capers

2 green onions, chopped (green and white part)