02/08/2026
Cajun Seafood Boil Balls with Creamy Spicy Remoulade 🧆🦞🌽🥔
Turn your favorite Cajun seafood boil into crispy, golden bites! These flavorful seafood balls are loaded with juicy shrimp, sweet lump crab, smoky andouille sausage, corn, and creamy potatoes, then fried until perfectly crunchy and finished with a rich, zesty Cajun remoulade. Every bite is packed with bold Southern flavor! 🤤🔥
⏱ Prep Time: 20 minutes
🍳 Cook Time: 15 minutes
⌛ Total Time: 35 minutes
🍽 Servings: 6 (about 18–20 seafood balls)
🦐 Ingredients
For the Seafood Boil Balls
½ lb cooked medium shrimp, finely chopped
½ lb lump crab meat or crawfish tails, finely chopped
4 oz smoked andouille sausage, finely diced
1 cup cooked russet potato, mashed
½ cup cooked sweet corn kernels
¼ cup green onions, finely chopped
1 tbsp Cajun seasoning
1 tsp Old Bay seasoning
½ cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
Oil, for frying
For the Spicy Cajun Remoulade
½ cup mayonnaise
1 tbsp Creole or Dijon mustard
1 tsp hot sauce (Crystal, Louisiana, or your favorite)
1 tsp fresh lemon juice
½ tsp Cajun seasoning
1 garlic clove, finely minced
👩🍳 Directions
1. Mix the Filling
In a large bowl, combine the chopped shrimp, crab or crawfish, diced andouille sausage, mashed potatoes, corn, green onions, Cajun seasoning, and Old Bay. Stir gently until everything is evenly mixed.
2. Form the Balls
Scoop about 1½ tablespoons of the mixture and roll into compact 1-inch balls. Place them in the refrigerator for about 15 minutes so they firm up before breading.
3. Coat Each Ball
Prepare three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Roll each seafood ball in the flour, dip into the egg, then coat completely with panko for an extra crispy crust.
4. Fry Until Golden
Heat about 1½ inches of oil to 350°F (175°C) in a heavy skillet or Dutch oven. Fry in small batches for 3–4 minutes, turning occasionally, until the outside is beautifully golden and crisp. Drain on paper towels.
5. Make the Remoulade
Whisk together the mayonnaise, mustard, hot sauce, lemon juice, Cajun seasoning, and minced garlic until smooth and creamy.
6. Serve & Enjoy
Drizzle the warm seafood balls with the spicy remoulade or serve it on the side for dipping. Finish with freshly chopped parsley for a pop of color and freshness.
💡 Kitchen Tip:
Mashed potatoes help bind the mixture while keeping the seafood front and center. For the best texture, use potatoes that are fluffy and not overly wet.
👇 Question of the Day:
What's your favorite dipping sauce with these crispy Cajun bites—Ranch, Remoulade, Tartar Sauce, or something else? Tell us in the comments! 🌶️🦞
