Crawfish Hushpuppies

In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Add onion, celery, and jalapeño to skillet; cook until just tender, about 5 minutes. Spoon into a large bowl. Stir in bacon, crawfish, and corn.In a medium bowl, whisk together cornmeal, flour, baking powder, Creole seasoning, and baking soda. Add buttermilk and egg, whisking until mixture is smooth. Stir in crawfish mixture.In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.Working in batches, drop batter by heaping tablespoonfuls into hot oil. Fry until golden brown, 3 to 4 minutes per side. Let drain on a wire rack set over paper towels. Serve hot with Creole Rémoulade. Garnish with parsley, if desired.