Servings: Approx 2 dozen
Prep Time: 20 min
Cook Time: 5 min
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
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
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
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