Ingredients
Scale
- For the Seafood Boil Balls:
- 1/2 lb medium shrimp, cooked and finely chopped
- 1/2 lb lump crab meat or crawfish tails, finely chopped
- 4 oz smoked andouille sausage, finely diced
- 1 cup cooked russet potato, mashed
- 1/2 cup sweet corn kernels (cooked)
- 1/4 cup green onions, finely chopped
- 1 tbsp Cajun seasoning
- 1 tsp Old Bay seasoning
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Oil for frying
- For the Spicy Cajun Remoulade:
- 1/2 cup mayonnaise
- 1 tbsp Creole/Dijon mustard
- 1 tsp hot sauce (e.g., Crystal or Louisiana)
- 1 tsp lemon juice
- 1/2 tsp Cajun seasoning
- 1 clove garlic, minced
Instructions
- Make the Filling: In a large mixing bowl, gently combine the chopped shrimp, crab/crawfish, diced andouille sausage, mashed potato, sweet corn, green onions, Cajun seasoning, and Old Bay until evenly incorporated.
- Shape the Balls: Scoop 1.5-tablespoon portions and roll them tightly between your hands into smooth 1-inch balls. Chill in the refrigerator for 15 minutes to firm up.
- Dredge & Bread: Set up a dredging station with 3 shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Roll each ball in flour, dip in egg, and coat thoroughly in panko.
- Fry: Heat 1.5 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry the balls in batches for 3-4 minutes, turning occasionally until deep golden brown and crispy. Transfer to a paper towel-lined plate.
- Sauce & Serve: Whisk the mayonnaise, Creole mustard, hot sauce, lemon juice, Cajun seasoning, and minced garlic together until smooth. Drizzle over warm seafood balls and garnish with fresh parsley.
Notes
Pro Tip: Mashed potato acts as the binder without masking the seafood flavor. Make sure the potatoes are dry and not overly wet when mashing.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Method: Appetizer
- Cuisine: Cajun