Paula Deen's Cajun Seafood Balls
Ready In: 25 mins
Yields: 2 dozen
Ingredients
- 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
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 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.
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