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Cajun Seafood Boil Balls with Spicy Remoulade

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Everything you love about a classic Cajun seafood boil—tender shrimp, lump crab, sweet corn, andouille sausage, and diced potatoes, rolled into golden, crispy bite-sized balls and drizzled with a creamy, spicy remoulade sauce! 🤤✨

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Ranch, Remoulade, or Tartar Sauce—what are you dipping these in first? Let us know below! 🌶️👇

Find it online: https://cheerychop.com/cajun-seafood-boil-balls-recipe/