Prep 20 mins
Cook 5 mins
Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over.
- 1⁄2 lb cleaned and peeled cooked shrimp
- 1 (6 ounce) can crabmeat
- 1 (6 ounce) can salmon, bones removed
- 1 (7 ounce) can corn kernels, drained
- 1 cup cooked white rice, leftover is fine
- 1 tablespoon cajun seasoning
- 1⁄2 cup prepared tartar sauce, plus more for serving
- 1 tablespoon grainy mustard
- 2 tablespoons dried parsley flakes
- salt & freshly ground black pepper
- 2 eggs, beaten, divided
- 1⁄4 cup dried breadcrumbs
- peanut oil, for frying
- lemon wedge, for serving
- 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 the bread crumbs, 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 bread crumbs.
- Deep-fry in 350 degree F oil until golden brown.
- Drain on paper towels.
- Serve with lemon wedges and more tartar or remoulade sauce for dipping.