In a blender, combine the cilantro, jalapenos, capers and brine, smoked paprika, and hot sauce with about one-third of the mayonnaise. Blend at a low speed until a course paste forms, about 30 seconds, then transfer to a medium bowl and mix in the remaining mayonnaise and season with the salt. Set aside.

In a large Dutch oven, add oil to a depth of 3 inches (about 5 to 6 cups) and heat on medium-high to 325°F; check using an instant-read thermometer. Line a plate with paper towels.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder, onion powder, and paprika until combined.

In a small saucepan, melt the butter on low heat (or if you prefer, microwave for 1 minute, just to melt). Add the scallions and jalapenos to the melted butter, stir to combine.

In a separate medium bowl, whisk the buttermilk and eggs together, then use a spatula to fold the buttermilk mixture into the dry mixture. Don’t overwork the mixture.

Now add the melted butter mixture and the crawfish. Stir to combine. The batter should be firm and smooth, and a spoon should stand up straight in the center.

Use a 1-ounce scoop (approximately 2 tablespoons) to transfer the batter to the hot oil. Work in batches, cooking 6 to 8 pieces at a time. Cook for 2 minutes or until golden brown, then flip and cook another 2 minutes until evenly browned.

Use a slotted spoon to remove and transfer to the plate. Repeat with the remaining batter.

Serve immediately with the cilantro aioli for dipping.