Description
These Irresistible Shrimp and Crab Nacho Bomb Corn Dogs are a gourmet twist on the classic corn dog, stuffed with a flavorful blend of shrimp, crab, and cheese, then coated in a crispy cornmeal batter and deep-fried to golden perfection. Perfect as a fun appetizer or a unique main dish, they combine seafood richness with the comforting crunch of a classic fair treat.
Ingredients
Scale
Seafood Filling
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup cooked lump crab meat, picked over for shells
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 tbsp cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Main
- 6 hot dogs
- 6 wooden skewers
Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 egg
- 1 cup buttermilk (plus more if needed)
For Frying
- Oil for deep frying
Instructions
- Prepare the seafood filling: In a medium bowl, combine the finely chopped cooked shrimp, lump crab meat, shredded cheddar or Mexican blend cheese, softened cream cheese, garlic powder, chili powder, smoked paprika, cayenne pepper if using, and salt and pepper to taste. Mix well until evenly incorporated. Set aside.
- Stuff the hot dogs: Carefully slice each hot dog lengthwise down the center without cutting all the way through, creating an opening. Gently open each hot dog and fill with the prepared seafood mixture, pressing lightly to close and secure the filling inside.
- Skewer and chill: Insert a wooden skewer through the center of each stuffed hot dog lengthwise to hold together. Place them on a tray and chill in the freezer for about 15 minutes to help firm up the stuffed hot dogs, making them easier to batter and fry.
- Prepare the batter: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, egg, and buttermilk until you achieve a thick and smooth batter. Add a little more buttermilk if the batter is too thick for dipping.
- Heat the oil: Preheat oil in a deep fryer or a large, heavy pot to 350°F (175°C), ensuring there is enough oil for the corn dogs to be fully submerged during frying.
- Batter the corn dogs: Dip each chilled, stuffed hot dog into the prepared batter, fully coating it. Allow any excess batter to drip off briefly to prevent clumps.
- Deep fry: Carefully place the battered corn dogs into the hot oil in batches. Fry them for 3 to 5 minutes or until the batter is golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve: Serve the shrimp and crab nacho bomb corn dogs hot, accompanied by nacho cheese sauce, spicy aioli, or jalapeño ranch for dipping, making for a deliciously indulgent treat.
Notes
- Make sure the crab meat is thoroughly checked for shells to avoid any unpleasant surprises.
- Freezing the stuffed hot dogs briefly helps maintain their shape during frying.
- Adjust the cayenne pepper amount to control the heat level or omit for a milder flavor.
- If batter is too thick, add more buttermilk to achieve desired consistency for coating.
- Use a thermometer to maintain oil temperature at 350°F for the best frying results.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
