Skip to main content Share
& Save

Cajun Seafood Balls

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 5 minutes

Servings: 24



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


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.

I'm not interested