Ingredients

1/2 cup prepared Tartar sauce
1 tablespoon Cajun spice mix
2   eggs, beaten, separate
1/4 cup dried breadcrumbs
1 cup cooked white rice, leftover is fine
1   (7-ounce) can whole corn kernels, drained
1   (6-ounce) can salmon fish
1   (6-ounce) can crabmeat
1/2 lb cooked, cleaned, and peeled shrimp
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
Salt and freshly ground black pepper
Peanut oil for frying

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 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 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Recipe Courtesy Paula Deen