Cajun Seafood Balls

Name: Cajun Seafood Balls
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 24
Cuisine: Cajun, Creole
Ingredients: 59 milliliters dried bread crumbs; 170 grams crabmeat; 237 milliliters cooked white rice, leftover is fine; 198 grams whole corn kernels, drained; 2 Tbsps dried parsley flakes; 2 eggs, beaten, divided; 170 grams salmon fish; 1 Tbsp grainy mustard; 24 servings Lemon wedges, for serving; 24 servings Peanut oil, for frying; 24 servings Salt and freshly ground black pepper; 227 grams cooked, cleaned and peeled shrimp; 1 Tbsp Cajun spice mix; 118 milliliters prepared tartar sauce, plus more for serving

Cajun Seafood Balls is a dairy free and pescatarian hor d'oeuvre. This recipe serves 24. One portion of this dish contains about 6g of protein, 3g of fat, and a total of 74 calories. It is an inexpensive recipe for fans of Creole food. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of salt and pepper, lemon wedges, cajun spice mix, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Pulse the shrimp in a food processor until finely chopped.

Ingredients you will need

Shrimp

Equipment you will use

Food Processor

Transfer the shrimp into a large mixing bowl.

Ingredients you will need

Shrimp

Equipment you will use

Mixing Bowl

Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.

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Breadcrumbs

Egg

Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown.

Ingredients you will need

Breadcrumbs

Roll

Dip

Egg

Cooking Oil

Drain on paper towels.

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Paper Towels

Serve with lemon wedges and more tartar or remoulade sauce for dipping.

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Lemon Wedge

Sauce

Equipment

Food Processor

Mixing Bowl

Paper Towels

Ingredients

Servings:

59milliliters

dried bread crumbs 170grams

crabmeat 237milliliters

cooked white rice, leftover is fine 198grams

whole corn kernels, drained 2Tbsps

dried parsley flakes 2

eggs, beaten, divided 170grams

salmon fish 1Tbsp

grainy mustard 24servings

Lemon wedges, for serving 24servings

Peanut oil, for frying 24servings

Salt and freshly ground black pepper 227grams

cooked, cleaned and peeled shrimp 1Tbsp

Cajun spice mix 118milliliters

prepared tartar sauce, plus more for serving

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The La Marea Kristy Vineyard Albarino with a 4.2 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.