Crab Rangoon Beignets - Tony Chachere's

Ingredients

• 1 Container (7.5 Ounces) Chive and Onion Flavored Cream Cheese Spread
• 1 Container (7.5 Ounces) Jalapeño Flavored Cream Cheese Spread
• 2 Cups Cheddar Cheese, Shredded
• 1/2 Pound Pickled Lump Crab Meat
• 1 Teaspoon Tony’s Spice N’ Herbs Seasoning
• 3/4 Cup Lukewarm Water
• 6 Tablespoons Sugar
• 1 1/4 Teaspoons Active Dry Yeast
• 1 Egg
• 1/2 Cup Milk
• 1 Teaspoon Vanilla Extract
• 3 1/2 Cups All-Purpose Flour
• 1 Teaspoon Tony’s Original Creole Seasoning
• 2 1/2 Tablespoons Softened Butter
• Oil for Frying
• Extra Flour for Dusting
• 2 Pounds Vine Ripened Tomatoes, Diced
• 6 Tablespoons Lemon Juice
• 1 Cup Brown Sugar
• 2 Tablespoons Tony’s Pepper Sauce
• 1 Teaspoon Granulated Garlic
• 1 Cup Confectioners’ Sugar
• 4 Teaspoons Tony’s Original Creole Seasoning