Paula Deen’s Cajun Seafood Balls: A Taste of the South

My grandmother, bless her heart, wasn’t the most adventurous cook. Meatloaf and mashed potatoes were her culinary staples. But every year during our family’s summer pilgrimage to the Gulf Coast, she’d let loose and indulge in all things seafood. I remember one particular year, mesmerized, watching her expertly create something she called “Seafood Surprise Balls” – a delightful concoction of shrimp, crab, and spices, fried to crispy perfection. They were a far cry from her usual fare, and though I didn’t know it then, I realize now she was putting her own spin on Southern classics. Every bite was a burst of coastal flavor, a memory I cherish and attempt to recreate anytime I need a little sunshine in my life.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yields: 2 dozen
• Dietary Type: Pescatarian

Ingredients

• ½ lb cleaned and peeled cooked shrimp
• 1 (6 ounce) can crabmeat
• 1 (6 ounce) can salmon, bones removed
• 1 (7 ounce) can corn kernels, drained
• 1 cup cooked white rice, leftover is fine
• 1 tablespoon cajun seasoning
• ½ cup prepared tartar sauce, plus more for serving
• 1 tablespoon grainy mustard
• 2 tablespoons dried parsley flakes
• Salt & freshly ground black pepper to taste
• 2 eggs, beaten, divided
• ¼ cup dried breadcrumbs
• Peanut oil, for frying
• Lemon wedges, for serving

Equipment Needed

• Food processor
• Large mixing bowl
• Deep fryer or large pot
• Paper towels
• Slotted spoon

Instructions

1. Begin by preparing your seafood. Pulse the shrimp in a food processor until finely chopped. Avoid over-processing; you want it finely chopped, not pureed.

2. Transfer the chopped shrimp into a large mixing bowl. This will be the base for your seafood balls.

3. Now, add the remaining ingredients (except for one of the beaten eggs and the breadcrumbs) to the mixing bowl. That includes the crabmeat, salmon, corn kernels, cooked white rice, cajun seasoning, tartar sauce, grainy mustard, dried parsley flakes, salt, and freshly ground black pepper.

4. Using your hands or a spatula, fold all the ingredients together gently but thoroughly, ensuring everything is well combined. Be careful not to overmix, as this can make the seafood balls tough.

5. Once the mixture is well combined, it’s time to form the balls. Roll the mixture into 1 ½-inch balls. This size is perfect for a satisfying bite.

6. Prepare for frying. In a separate bowl, you have one of the beaten eggs. In another shallow dish, you have the dried breadcrumbs. Dip each ball into the beaten egg, ensuring it’s fully coated.

7. Next, dredge the egg-coated ball in the breadcrumbs, making sure it’s evenly coated. This creates a crispy exterior when fried.

8. Heat the peanut oil in a deep fryer or large pot to 350 degrees F (175 degrees C). A deep fryer is ideal for even cooking, but a large pot works just as well.

9. Carefully drop the breaded seafood balls into the hot oil, being careful not to overcrowd the fryer or pot. Overcrowding will lower the oil temperature and result in greasy seafood balls.

10. Deep-fry the seafood balls until they are golden brown, about 3-5 minutes. Turn them occasionally to ensure even browning.

11. Once golden brown, use a slotted spoon to remove the seafood balls from the oil and place them on a plate lined with paper towels to drain excess oil.

12. Serve hot with lemon wedges and extra tartar sauce or remoulade sauce for dipping.

Expert Tips & Tricks

• Don’t skip the chilling step: If you find the mixture too soft to handle, refrigerate it for about 30 minutes before rolling into balls. This will firm it up and make it easier to work with.

• Spice it up: Adjust the amount of Cajun seasoning to your liking. If you prefer a milder flavor, start with half a tablespoon and taste as you go.

• Make ahead: The seafood ball mixture can be prepared a day in advance and stored in the refrigerator. Just be sure to bring it to room temperature before rolling and frying.

• Oven-baked option: For a healthier alternative, bake the breaded seafood balls on a baking sheet at 375 degrees F (190 degrees C) for about 15-20 minutes, or until golden brown. Spray them lightly with cooking oil for a crispier texture.

• Don’t overcook: Overcooking will result in dry, rubbery seafood balls. Cook just until golden brown and heated through.

Serving & Storage Suggestions

These Cajun Seafood Balls are best served hot, straight from the fryer. The crispy exterior and flavorful interior are at their peak when freshly made. Serve them with a generous dollop of tartar sauce or remoulade sauce for dipping, and a wedge of lemon to brighten the flavors.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through. Microwaving can make them soggy. Freezing is not recommended as the texture will change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	625.9 kcal	N/A
Calories from Fat	104g	17%
Total Fat	11.6 g	17%
Saturated Fat	2.8 g	13%
Cholesterol	512.4 mg	170%
Sodium	1283.1 mg	53%
Total Carbohydrate	58.6 g	19%
Dietary Fiber	3.9 g	15%
Sugars	1.5 g	6%
Protein	70.1 g	140%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Seafood Balls: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for an extra kick.

• Shrimp Only: If you prefer, you can make these with just shrimp. Increase the amount of shrimp to 1 pound.

• Vegetarian Option: Substitute the seafood with hearts of palm and chopped mushrooms for a vegetarian version. Be sure to adjust the seasonings accordingly.

• Gluten-Free: Use gluten-free breadcrumbs for a gluten-free option.

• Herby Twist: Incorporate fresh herbs like chopped cilantro or dill for a brighter flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use canned shrimp instead of cooked shrimp?
A: Yes, you can use canned shrimp. Be sure to drain it well and pat it dry before chopping it.

Q: Can I bake these instead of frying?
A: Absolutely! Baking is a healthier option. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Q: Can I make these ahead of time?
A: Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature before rolling and frying.

Q: What’s a good dipping sauce besides tartar sauce?
A: Remoulade sauce, cocktail sauce, or even a spicy aioli would be delicious with these seafood balls.

Q: Can I freeze leftover seafood balls?
A: Freezing isn’t recommended as it can alter the texture of the seafood. It’s best to enjoy them fresh or within a couple of days of making them.

Final Thoughts

These Cajun Seafood Balls are more than just a recipe; they’re a taste of Southern comfort, a celebration of coastal flavors, and a reminder of simpler times. Whether you’re hosting a party, looking for a unique appetizer, or simply craving a taste of the South, this recipe is sure to deliver. Gather your ingredients, roll up your sleeves, and prepare to be transported to a world of culinary delight. Don’t hesitate to experiment with different variations and make it your own. And most importantly, share your creations with loved ones and savor every delicious bite.