Paula Deen's Cajun Seafood Balls

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READY IN: 25mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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
  • 12
    cup prepared tartar sauce, plus more for serving
  • 1
    tablespoon grainy mustard
  • 2
  • salt & freshly ground black pepper
  • 2
    eggs, beaten, divided
  • 14
    cup dried breadcrumbs
  • peanut oil, for frying
  • lemon wedge, for serving
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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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