Cajun Seafood Balls

Ingredients

• 1/2 pound cooked, cleaned and peeled shrimp
• 1 (6-ounce) can crabmeat
• 1 (6-ounce) can salmon fish
• 1 (7-ounce) can whole corn kernels, drained
• 1 cup cooked white rice, leftover is fine
• 1 tablespoon Cajun spice mix
• 1/2 cup prepared tartar sauce, plus more for serving
• 1 tablespoon grainy mustard
• 2 tablespoon 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

Directions

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. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.