Cajun Seafood Balls
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 20 minutes
Cook time: 5 minutes
Servings: 24
Ingredients
- 1/2 cup prepared tartar sauce
- 1 tablespoon cajun spice mix
- 2 beaten, separate eggs
- 1/4 cup dried breadcrumbs
- 1 cup cooked leftover is fine white rice
- 1 (7 oz) can whole kernels, drained canned corn
- 1 (6 oz) can salmon fish
- 1 (6 oz) can crabmeat
- 1/2 lb cleaned and peeled shrimp
- 1 tablespoon grainy mustard
- 2 tablespoons dried parsley
- for frying peanut oil
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and breadcrumbs and fold together gently but thoroughly. Roll the mixture into 1 1/2 inch balls and dip into the beaten egg and then dredge in the breadcrumbs. Deep fry in 350 °F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
