Seafood Balls

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

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 350º degree F oil until golden brown.   Drain on paper towels.   Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4  Servings

Zucchini - Yellow Squash Casserole

2 zucchini squash - sliced 1/2" thick and quartered
2 yellow squash - sliced 1/2" thick and quartered
1/4 onion, diced
salt and pepper
1 can fat free cream of mushroom soup
6 oz pimento cheese spread
1 egg
1 6 oz. box stuffing mix
1/4 cup Panko bread crumbs

Preheat oven to 350º F.  Coat 2 qt casserole dish with cooking spray, set aside.
Place squash and onion in a medium saucepan.  Add 1 cup water, a dash of salt and pepper and bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain off water, reserving 1/2 cup.
In a bowl, whisk together the soup, reserved water, cheese and egg.  Stir in the stuffing mix and the drained squash.  Spread evenly in 2 qt casserole dish.  Top with Panko bread crumbs.  Bake for 30 minutes.