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Cajun Seafood Balls Recipe by Paula Deen

Moderate Level
25 MIN 15 Prep + 10 Cook
Servings
$ /Serving
Print
Moderate Level
25 MIN 15 Prep + 10 Cook
12 Servings
$ /Serving

Cajun Seafood Balls Recipe by Paula Deen

Moderate Level
25 MIN 15 Prep + 10 Cook
12 Servings
$ /Serving

Ingredients

  • 1/2 cup prepared tartar sauce
  • 1 tablespoon cajun spice mix
  • 2 eggs, beaten, separate
  • 1/4 cup breadcrumbs, dried
  • 1 cup cooked white rice, leftover is fine
  • 1 (7 oz) can canned corn, whole kernels, drained
  • 1 (6 oz) can salmon fish
  • 1 (6 oz) can crabmeat
  • 1/2 lb shrimp, cleaned and peeled
  • 1 tablespoon grainy mustard
  • 2 tablespoons dried parsley
  • peanut oil, for frying

Preparation

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 breadcrumbs 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 breadcrumbs. Deep fry in 350°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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