In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
Using a large metal tablespoon, drop the 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 the beignets and drain on paper towels.
Sprinkle additional creole seasoning over beignets.
Serve with a spicy remoulaude or spicy tarter sauce.