Cajun Seafood Balls

• 1/2  lb  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
• 1/4  cup  dried breadcrumbs
• 2 eggs, beaten, separate
• 1  tablespoon  Cajun spice mix
• 1/2  cup  prepared Tartar sauce
• 1  tablespoon  grainy mustard
• 2  tablespoon  dried parsley flakes
• Salt and freshly ground black pepper
• Peanut oil for frying

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 half of the breadcrumbs (1/2 cup) 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 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Yield: Approx 2 dozen
Preparation time: 20 minutes
Cooking time: 5 minutes
Ease of preparation: Easy

Recipe Courtesy Paula Deen