Cajun Seafood Balls

No puns tonight. Ann did say that these were “divine”. I would have to say they were quite scrumptous. Another winning dish from Paula Deen. If you like these balls — which I’m sure you will — then try Paula’s Jambalaya dish that was on the same show.




1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, 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.

Makes 24 balls.


One Response to “Cajun Seafood Balls”

  1. moveablefeast Says:

    These look great! Nice and fluffy. Do you have a good recipe for Cajun spice, or could you recommend a good brand?

    Phil @

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