Paula Deens Cajun Seafood Balls Recipes

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PAULA DEEN'S CAJUN SEAFOOD BALLS



Paula Deen's Cajun Seafood Balls image

Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 625.9, Fat 11.6, SaturatedFat 2.8, Cholesterol 512.4, Sodium 1283.1, Carbohydrate 58.6, Fiber 3.9, Sugar 1.5, Protein 70.1

PAULA DEEN'S CRAB BALLS



Paula Deen's Crab Balls image

Make and share this Paula Deen's Crab Balls recipe from Food.com.

Provided by KathyP53

Categories     Crab

Time 30m

Yield 2 dozen

Number Of Ingredients 9

2 slices bread (crusts removed, and processed into crumbs)
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1 teaspoon house seasoning
1 teaspoon seasoning salt
1 egg, beaten
1 lb lump crabmeat

Steps:

  • In a heavy, deep pot, preheat peanut oil to 365 degrees.
  • In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until browned, about 5 minutes per batch. Serve with tartar sauce. Can make balls ahead and reheat.

Nutrition Facts : Calories 524.2, Fat 23.2, SaturatedFat 10.8, Cholesterol 334.1, Sodium 1213.2, Carbohydrate 19.6, Fiber 0.7, Sugar 2.6, Protein 56.5

PAULA DEEN'S FIERY CAJUN SHRIMP



Paula Deen's Fiery Cajun Shrimp image

Make and share this Paula Deen's Fiery Cajun Shrimp recipe from Food.com.

Provided by JKRunning

Categories     Cajun

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended Texas Pete)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
  • Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
  • Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

Nutrition Facts : Calories 727.6, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1508.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.1, Protein 58.8

FIERY CAJUN SHRIMP - PAULA DEEN



Fiery Cajun Shrimp - Paula Deen image

Make and share this Fiery Cajun Shrimp - Paula Deen recipe from Food.com.

Provided by SusieQusie

Categories     Lemon

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups butter, melted
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/4 cup ground black pepper
2 teaspoons Tabasco sauce (or use 4 teaspoons Franks' Hot Sauce)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced

Steps:

  • Heat oven to 400°F.
  • Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and salt.
  • Pour half of mixture into a large baking dish or pan.
  • Layer half the shrimp over the sauce and top shrimp with half the lemon slices.
  • Form another layer with remaining shrimp and lemon slices and pour remaining sauce over the top.
  • Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
  • Pour off sauce into individual serving dishes. Serve with shrimp and plenty of bread for sopping up the spicy butter sauce.

Nutrition Facts : Calories 731.8, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1423.1, Carbohydrate 10.4, Fiber 2.2, Sugar 1.1, Protein 59

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