Cajun Seafood Balls Recipe

Prepare seafood

If using raw salmon, briefly poach or steam until just cooked through (about 3–4 minutes), then cool. Ensure shrimp and crawfish are cooked. Finely chop salmon, shrimp and crawfish so pieces are small and evenly distributed.

In a large mixing bowl combine the chopped salmon, shrimp and crawfish with 1 cup plain breadcrumbs, 1 tbsp mayonnaise, 3 tbsp chopped green onion, 1/2 cup finely chopped celery, 1 tsp minced garlic and 2 tbsp minced parsley.

Add the beaten egg, 1 tsp Dijon mustard, 1 tbsp lemon juice and 1 tsp Worcestershire sauce. Season with 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Mix gently but thoroughly until ingredients are evenly combined. The mixture should hold together when squeezed; if too wet add up to 1/4 cup additional breadcrumbs, a tablespoon at a time.

Cover the bowl and chill in the refrigerator for 20–30 minutes. Chilling firms the mixture and makes shaping easier.

Set up a three-station breading line: seasoned flour (3/4 cup flour mixed with 1/4 tsp salt and 1/4 tsp black pepper), beaten eggs (2 eggs), and 1.5 cups panko breadcrumbs in separate shallow bowls.

Use a small scoop or tablespoon to portion the chilled seafood mixture into 1–1.25 inch balls (about 16–20 balls depending on size). Wet your hands slightly to prevent sticking and roll portions into smooth rounds.

Dredge each ball in the seasoned flour, knock off excess, dip into the beaten eggs, then roll in panko until well coated. Place breaded balls on a tray and let rest 5 minutes so coating adheres.

Heat a heavy-bottomed skillet or deep pot with about 1 cup (enough for shallow frying) of vegetable oil to 350°F (175°C). If you have a thermometer, maintain temperature; otherwise test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the seafood balls in batches, careful not to crowd the pan. Cook for 2.5–3.5 minutes, turning occasionally, until golden brown and heated through. Internal temperature of the balls should reach 145°F (63°C) for safety. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining batches.

If you prefer deep-frying, use enough oil to fully submerge the balls and fry at 350°F (175°C) for 2–3 minutes until golden.

In a small bowl whisk together 1/2 cup ketchup, 1/4 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tsp fresh lime juice and 1/4 tsp salt. Taste and adjust heat with additional chipotle or hot sauce if desired. Chill until ready to serve.

In another small bowl combine 1/2 cup mayonnaise, 2 tbsp relish, 1 tsp chopped capers, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1 tbsp chopped dill or parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir and refrigerate until serving.

Arrange warm Cajun Seafood Balls on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately with chipotle cocktail sauce and tartar sauce on the side for dipping.

Leftovers: Refrigerate cooked balls in an airtight container up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp exterior.