Description
These Irresistible Shrimp and Crab Nacho Bomb Corn Dogs combine succulent seafood with melty cheese inside a crispy cornmeal batter, perfect for a fun and flavorful twist on traditional corn dogs. Stuffed with seasoned shrimp and crab meat, then deep-fried to golden perfection, these corn dogs are an impressive appetizer or snack that pairs wonderfully with spicy dipping sauces.
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
Corn Dog and Batter
- 6 hot dogs
- 6 wooden skewers
- 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)
- Oil for deep frying
Instructions
- Prepare the Seafood Mixture: In a bowl, combine 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), salt, and pepper. Mix well and set aside.
- Stuff the Hot Dogs: Make a lengthwise slice down the center of each hot dog without cutting all the way through. Gently open each hot dog and stuff it with the prepared seafood mixture, pressing lightly to close it back up.
- Insert Skewers and Chill: Insert a wooden skewer lengthwise through each stuffed hot dog to secure it. Place the skewered hot dogs into the freezer and chill for 15 minutes to firm up the filling and make them easier to coat.
- Prepare the Batter: In a separate bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, and baking powder. Add the egg and buttermilk, mixing to form a thick, smooth batter. Add more buttermilk if batter is too thick to coat evenly.
- Heat the Oil: Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C), ensuring there is enough oil to fully submerge the corn dogs for even frying.
- Coat the Stuffed Hot Dogs: Dip each chilled, stuffed hot dog into the batter, coating completely. Allow any excess batter to drip off.
- Deep Fry the Corn Dogs: Carefully place the battered corn dogs in the hot oil in batches. Fry for 3 to 5 minutes or until the coating is golden brown and crispy. Remove and drain on paper towels.
- Serve: Serve the shrimp and crab nacho bomb corn dogs hot with dipping sauces such as nacho cheese sauce, spicy aioli, or jalapeño ranch for an extra flavor punch.
Notes
- Make sure the seafood mixture is well chilled before stuffing to help hold shape during frying.
- If batter is too thick, thin slightly with additional buttermilk to ensure even coating.
- Keep an eye on oil temperature while frying to avoid burning the coating or undercooking the filling.
- Use fresh, shell-free crab meat to prevent any unpleasant surprises in texture.
- For a spicier kick, increase cayenne pepper or add diced jalapeños to the seafood mixture.
