Cajun Seafood Balls

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Incredible! They surpassed my expectations. Way to go, Paula! The balance of fish and other savory ingredients is marvelous. Be careful not to make them too big. Also, I left out the rice because I didn't have any in the house. Still awesome!

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This recipe is excellent I have made them for about three years now every Thanksgiving and Christmas. They are wonderful and flavorful, the measurements are on point, I am from Monroe Louisianna and I actually make my own cajun tartar sauce, to put in to the mxture and also to serve them with. I am also a caterer and they are great at events. Thanks Paula

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Absolutely delicious. I used Japanese style bread crumbs and they worked wonderfully. I didn't have an issue forming the mixture into balls. I just put some of the mixture into the palm of one hand, used the fingers of my other to form it into a ball, switched it to the other hand and did the same.

I don't know why so many people had issues. I noticed the rice comments and thought that maybe people cooked the rice and THEN measured it out. I cooked a cup of rice and added all of it to the mixture (which comes out to more than a cup when cooked.
I think that adding bread crumbs to the mixture would dry them out and wouldn't recommend doing it.
The complaints about them being too fishy: There's three kinds of seafood in them. Of course they're going to be "fishy". They're not going to taste like chicken.
And: This is a recipe that has canned ingredients in it. If you don't like canned ingredients, you probably shouldn't have made them.

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This is a good dish if you can figure out how to form the mixture into balls without it coming apart. My mixture would not form into balls.

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This recipe is awesome. I have made it several times over a few years and it is always a hit! Easy to make, but messy.

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This was one of the best receipts ever! It was the hit of the party!

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I tried this recipe and was a little worried once I started to dip the mixture into the egg. However, it was not too hard and my husband thought I bought them from a restaurant. That made me so happy. We are from New Orleans, so this dish was up for some competition right off the bat. I will say it was by far the BEST we'd ever had. My 3 year old son loves them as well! Geaux Paula!!!

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I used Panko breadcrumbs (Japanese breadcrumbs for this recipe. I flattened the balls into 1 1/2 inch diameter cakes and fried them in Peanut oil and set then to drain on paper towels. They turned out great. I went by the guidelines of
1 1/2 cups rice and 1/4 cup tartar sauce and found it difficult to keep things together, so instead of using more tartar sauce, I kept on adding mayonaisse to the mix until it held together (about a scant 1/4 cup. I needed a cup of Panko breadcrumbs to coat the cakes and 3 beaten eggs to keep everything together.
I found McCormick's Cajun seasoning to be spicy enough and it added enough flavor to the cakes. My test is always to ask my wife, "should I make this again?" and she said yes. For someone who does not like fried foods, the cakes were a definate hit.
Next time, I definately will use a short grain rice, such as a sushi rice. I'm sure everything will hold together that way. Also, next batch, I'll divide in half - one as is with the spices, and with the other, I'll omit the parsley flakes and Cajun season and instead chop in one bunch of scallions (white with some of the green. I have a shrimp cake recipe that calls for the scallions and I know that will be a good variation.

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I think that the crab, salmon, and shrimp combination should definitely be more satisfying than they are in this recipe. If the balls were more of a "fritter" with the key ingredients left in chunks it would be much better. To mix the crab and shrimp and salmon up with tartar sauce and a little bit of spice really doesn't come off as tasty as it sounds. It is difficult to coat with the egg and then the bread crumbs. I tried it as the recipe called for and also with flour, and again with the egg-then-flour. It was okay all three ways. A lighter fritter with corn and in a batter dropped into the peanut oil would have been much tastier and that is how I am going to go with it the next time.

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I had read lots of comments before making this one, making the adjustments I thought might help my success. I then proceeded to make a double batch(on my first attempt at this one. I used a little more salmon, 20 oz frozen, I cooked then chilled and flaked, about 14oz frozen whole kernel corn (more plump than canned, 3/4 cup tarter sauce and about 2 1/2 cups of rice (jasmine rice, very sticky. I went by recipe and directions with everything else.I did roll my balls out first then set on wax paper on a cookie sheet and put in freezer for about 20 min before dredging, and it did take more eggs and bread crumbs in the breading stage. They turned out absolutely fabulous! I will make this one many times in the future I'm sure.Thank you Paula for another winner!