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
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
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.
