Shelly's Recipe

Cajun Seafood Balls

Category: Deep Fried

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.