Shelly's Recipe

CAJUN SEAFOOD BALLS

Category: Deep Fried

1/2 lb cooked, cleaned and peeled shrimp
1 (6-oz) can crabmeat
1 (6-oz) can salmon fish
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 bread crumbs
Peanut oil, for frying
Lemon wedges, for serving

Heat oil in the deep fryer to 350. 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 1 1/2 inch balls and dip into the beaten egg and then dredge in the bread crumbs. Drop into the deep dry fryer until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.