Cajun Seafood Balls

By JimMac

Ingredients

• 1/2 pound cooked, cleaned and peeled shrimp
• 1 (6-oz) can crabmeat
• 1 (7-oz) can whole corn kernels drained
• 1 cup cooked white rice, leftover is fine
• 1 tbsp cajun spice mix
• 1/2 cup prepared tartar sauce, plus more for serving
• 1 tbsp grainy mustard
• 2 tbsp dried parsley flakes
• salt and freshly ground black pepper
• 2 eggs, beaten divided
• 1/4 cup dried plain bread crumbs
• peanut oil for frying
• lemon wedges for serving

Details

Servings 8

Preparation

Step 1

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 the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1½ inch balls
and dip into the beaten egg and dredge in the bread crumbs. Deep-fry in 350 degree f oil until golden brown. drain on a paper towel. Serve with lemon wedges and more tartar or remoulade sauces for dippin.