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.

pauladeen

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cajunseafoodballs

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.

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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 @ http://moveablefeast.wordpress.com

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