For the Crab Beignets:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 2 large eggs
• 1/3 cup whole milk
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely chopped green onions
• 2 tablespoons chopped fresh parsley
• 8 ounces lump crab meat (picked over for shells)
• vegetable oil for frying

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped pickles or relish
• 1 teaspoon hot sauce
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon prepared horseradish
• salt and pepper to taste