Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
In a large bowl, whisk
the eggs until frothy
. Sprinkle the crawfish tails with the seafood
seasoning and add to the eggs. Stir in the 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 the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets
on paper towels. Makes 16 beignets.