Paula Deen'S Cajun Seafood Balls

• 1/2 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
• 1/2 cup prepared tartar sauce, plus more for serving
• 1 tablespoon grainy mustard
• 2 tablespoons dried parsley flakes
• salt & freshly ground black pepper
• 2 eggs, beaten, divided
• 1/4 cup dried breadcrumbs
• peanut oil, for frying
• lemon wedge, for serving

1. Pulse the shrimp in a food processor until finely chopped.
2. Transfer the shrimp into a large mixing bowl.
3. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
4. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
5. Deep-fry in 350 degree F oil until golden brown.
6. Drain on paper towels.
7. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

shrimp, crabmeat, salmon, corn kernels, white rice, cajun seasoning, tartar sauce, grainy mustard, parsley flakes, salt, eggs, breadcrumbs, peanut oil, lemon

Taken from www.food.com/recipe/paula-deens-cajun-seafood-balls-210112 (may not work)