Shrimp & Crab Cornbread Balls

I came up with a new appetizer that was loved by all! Super yummy and easy! I made these for the Superbowl and it was awesome!

Shrimp & Crab Cornbread Balls
1 pound shrimp, peeled & deveined
12 oz crab meat
2 celery stalks, diced
1/2 cup leeks, chopped
2 cups cornbread ( I made this from scratch for dinner the previous night and just used the leftovers)
Old Bay seasoning
6 TBS butter
1 egg
3/4 cup mayo


Melt butter in saute pan and add celery, leeks, and seasoning cook this for a few minutes then add shrimp. Cook till shrimp turn pink then remove. In a large bowl layer the bottom with the crab meat, cornbread, and shrimp mixture. Mix egg and mayo in bowl then pour over top of everything and mix all together. If the mixture is to dry add some more mayo or if to wet add a little more cornbread. You don't want the mixture to wet or dry just moist enough to where when your form the balls they stay together but don't stick to your hands. Then make your balls. I use a pampered chef cookie scoop to make mine and turned out great. I placed them on a large cookie sheet pan then covered and set in refrigerator for an hour. Heat your fryer and fry till golden brown.

I also made a honey lime cilantro butter sauce to dip in. I don't really have a recipe for it because I didn't really measure anything.