Get ready to elevate your snack game with the incredible Shrimp and Crab Nacho Bomb Corn Dogs Recipe! This dish combines the irresistible flavors of succulent shrimp and tender lump crab meat with gooey cheese and a kick of spices all wrapped inside a hot dog, then battered with a crispy golden cornmeal crust. It’s like your favorite seafood boil and classic fairground corn dog had a delicious, show-stopping baby that everyone will rave about. Whether you’re hosting a casual get-together or craving a unique treat, this recipe promises to delight every bite with its perfect blend of textures and flavors.
Ingredients You’ll Need
Before diving in, it’s worth noting how these simple yet thoughtfully chosen ingredients come together beautifully. Each one plays a key role: the seafood brings freshness and sweetness, the cheeses add creaminess, and the blend of spices layers in warmth and depth, while the batter creates that iconic crunch.
- Cooked shrimp (1/2 cup, finely chopped): Fresh or frozen, shrimp add a sweet, delicate seafood flavor and tender texture.
- Lump crab meat (1/2 cup): Picking over for shells ensures a smooth, luscious bite packed with briny goodness.
- Shredded cheddar or Mexican blend cheese (1/2 cup): This melts perfectly to bind the filling with a cheesy kick.
- Cream cheese (1 tbsp, softened): Adds a velvety creaminess that brings the filling together.
- Garlic powder (1/2 tsp): Essential for enhancing savory depth.
- Chili powder (1/2 tsp): Lends a subtle smoky heat that warms the palate.
- Smoked paprika (1/4 tsp): For a hint of smoky complexity.
- Cayenne pepper (1/4 tsp, optional): A little extra fire for those who love it spicy.
- Salt and pepper (to taste): To season the seafood mix perfectly.
- Hot dogs (6): The vessel for our seafood bomb, each one split and stuffed with love.
- Wooden skewers (6): For easy frying and serving.
- Yellow cornmeal (1 cup): Classic ingredient for that crunchy, golden batter.
- All-purpose flour (1 cup): Balances the batter for perfect coating.
- Granulated sugar (1 tbsp): Adds a slight sweetness that enhances the corn flavor.
- Baking powder (1 tbsp): Gives the batter a light and airy texture.
- Egg (1): Binds the batter ingredients together.
- Buttermilk (1 cup, plus more if needed): Creates a tangy, tender batter with great flavor.
- Oil for deep frying: Choose an oil with a high smoke point like vegetable or peanut oil for crisp perfection.
How to Make Shrimp and Crab Nacho Bomb Corn Dogs Recipe
Step 1: Prepare the Seafood Filling
Start by mixing the finely chopped shrimp, crab meat, shredded cheese, and cream cheese in a bowl. Season the mixture with garlic powder, chili powder, smoked paprika, cayenne pepper if you like heat, salt, and pepper. This combination creates a flavorful, creamy filling bursting with seafood goodness and a subtle spice kick that makes every bite exciting.
Step 2: Stuff the Hot Dogs
Next, take each hot dog and slice it lengthwise down the center, being careful not to cut all the way through. Gently open the slit to create a pocket and stuff it with the seafood mixture. Press the edges lightly to close the hot dog without squeezing out the filling. These stuffed hot dogs are about to become the star of the show!
Step 3: Skewer and Chill
Insert a wooden skewer lengthwise through each stuffed hot dog to make it easier to handle during frying. Then place them in the freezer for 15 minutes; chilling firms up the filling and helps the batter cling during frying, making sure your corn dogs stay intact and crispy.
Step 4: Make the Batter
While the hot dogs chill, combine the yellow cornmeal, all-purpose flour, granulated sugar, and baking powder in a bowl. Whisk in the egg and buttermilk to form a thick, smooth batter. If it feels too thick, add a splash more buttermilk—it should be just right to coat the hot dogs evenly.
Step 5: Fry Until Golden
Heat oil in a deep fryer or a heavy pot to 350°F (175°C). Dip each chilled stuffed hot dog into the batter, evenly coating it and letting any excess drip off. Fry them in batches for about 3 to 5 minutes or until they turn beautifully golden and crispy on all sides. Drain on paper towels to remove extra oil and keep that perfect crunch.
How to Serve Shrimp and Crab Nacho Bomb Corn Dogs Recipe
Garnishes
To elevate your presentation and flavor, sprinkle freshly chopped cilantro or green onions over the corn dogs. A squeeze of lime adds a bright, zesty contrast that complements the rich seafood filling wonderfully. For a touch of indulgence, drizzle with nacho cheese sauce or a spicy aioli for dipping.
Side Dishes
These corn dogs pair delightfully with light sides such as a crisp coleslaw or a fresh cucumber and tomato salad to balance the richness. For a truly festive spread, serve them alongside classic nacho toppings like guacamole, pico de gallo, and jalapeño slices.
Creative Ways to Present
Want to impress your guests? Arrange your Shrimp and Crab Nacho Bomb Corn Dogs Recipe on a rustic wooden board with bowls of assorted dips like jalapeño ranch and chipotle mayo. Add some colorful tortilla chips around the edges to echo the nacho inspiration and turn your snack into a vibrant centerpiece that everyone will dig into happily.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in plastic wrap or airtight containers and refrigerate for up to two days. Storing them carefully keeps the delicate seafood filling fresh and the batter mostly crisp for reheating.
Freezing
You can freeze the stuffed hot dogs before battering and frying. Place them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. This way, you can have shrimp and crab corn dogs ready to fry anytime you crave this irresistible treat.
Reheating
To reheat, avoid the microwave if you want to keep the crispy texture. Instead, re-fry the thawed corn dogs briefly in hot oil or bake them in a preheated oven at 375°F (190°C) until heated through and crispy again. This method revives their golden crunch and keeps the filling warm and delicious.
FAQs
Can I use frozen shrimp and crab meat in this recipe?
Absolutely! Just make sure to thaw them completely and pat dry to avoid excess moisture in the filling, which could affect the texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade substitute will give your batter the same tangy tenderness.
Is there a way to make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend and use gluten-free baking powder. Ensure the cornmeal is also certified gluten-free for best results.
How spicy is this recipe?
The spice level is mild to moderate due to chili powder and smoked paprika, but you can increase the cayenne pepper or serve with spicy dips if you want more heat.
Can I bake instead of deep-frying these corn dogs?
While deep-frying yields the crispiest exterior, you can bake them at 400°F (200°C) for about 20 minutes, turning halfway through. Keep in mind the texture will be less crunchy but still tasty.
Final Thoughts
If you’ve been searching for a fun, decadent snack that combines seafood and classic comfort foods in a way that dazzles the taste buds, the Shrimp and Crab Nacho Bomb Corn Dogs Recipe is your new best friend. It’s playful, packed with flavor, and guaranteed to impress anyone lucky enough to try it. Do yourself a favor and dive into this recipe soon—you won’t regret every bite!
Print
Shrimp and Crab Nacho Bomb Corn Dogs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Indulge in these irresistible Shrimp and Crab Nacho Bomb Corn Dogs, a delicious seafood twist on a classic favorite. Plump hot dogs are stuffed with a flavorful mixture of chopped shrimp, lump crab meat, and cheeses, then dipped in a crispy cornmeal batter and deep-fried to golden perfection. Perfect for gatherings or a fun weeknight treat, these corn dogs pair excellently with nacho cheese sauce or spicy dips for an extra kick.
Ingredients
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
Hot Dogs and Skewers
- 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 (vegetable or canola oil recommended)
Instructions
- Prepare seafood mixture: In a bowl, thoroughly mix 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. Set this mixture aside to amalgamate flavors.
- Stuff the hot dogs: Carefully slice each hot dog down the center lengthwise, making sure not to slice all the way through. Gently open each hot dog and stuff it evenly with the prepared seafood mixture. Press lightly to close the hot dog and keep the filling secure.
- Skewer and chill: Insert a wooden skewer lengthwise through each stuffed hot dog to keep them intact while cooking. Place the skewered hot dogs in the freezer for 15 minutes to firm up the filling and set their shape.
- Make the batter: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, egg, and buttermilk until you have a thick, smooth batter. If the batter is too thick, add a little more buttermilk to reach the right consistency for coating.
- Heat oil: Pour oil into a deep fryer or large, heavy-bottomed pot to a depth of at least 3 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy.
- Coat the hot dogs: Dip each chilled, stuffed hot dog into the batter, making sure it is completely coated. Let excess batter drip off briefly before frying.
- Deep fry: Fry the battered corn dogs in batches, carefully lowering them into the hot oil. Cook for 3 to 5 minutes or until they turn golden brown and crispy. Use tongs to turn them as needed for even cooking. Remove and drain on paper towels to absorb excess oil.
- Serve: Serve the shrimp and crab corn dogs hot with your favorite dipping sauces such as nacho cheese sauce, spicy aioli, or jalapeño ranch dressing for a flavorful accompaniment.
Notes
- Ensure the seafood mixture is well chilled before stuffing to help with handling and to prevent the filling from falling out.
- Use fresh, cooked shrimp and crab meat for best flavor and texture.
- Adjust cayenne pepper according to your heat preference.
- If the batter becomes too thick after resting, add a splash of buttermilk to loosen it for easier dipping.
- Maintain oil temperature between batches to ensure crispy and evenly cooked corn dogs.
- For a dairy-free option, substitute cream cheese and shredded cheese with plant-based alternatives.
