Description
These irresistible Shrimp and Crab Nacho Bomb Corn Dogs combine succulent seafood with a crispy, golden cornmeal batter coating. Stuffed with a flavorful mixture of shrimp, crab, cheeses, and spices, these innovative corn dogs are deep-fried to perfection and perfect for a fun appetizer or snack served with your favorite 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
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 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), and salt and pepper to taste. Mix thoroughly and set aside.
- Stuff the hot dogs: Slice each hot dog lengthwise down the center without cutting all the way through. Carefully open the hot dog and stuff the prepared seafood mixture inside. Press lightly to close around the filling.
- Insert skewers and chill: Insert a wooden skewer lengthwise through each stuffed hot dog to secure. Place the skewered corn dogs in the freezer for 15 minutes to firm up and make them easier to batter and fry.
- Make the cornmeal batter: In a separate bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, egg, and buttermilk until you achieve a thick and smooth batter. Add more buttermilk if the batter is too thick for dipping.
- Heat oil for frying: Preheat oil in a deep fryer or large heavy pot to 350°F (175°C), ensuring there is enough oil to deep fry the corn dogs completely.
- Batter the stuffed corn dogs: Dip each chilled stuffed hot dog into the batter, coating thoroughly. Allow excess batter to drip off briefly before frying.
- Deep fry: Carefully place the battered corn dogs into the hot oil in batches. Fry for 3 to 5 minutes or until the batter is golden and crispy all over. Use a slotted spoon or tongs to remove them and drain on paper towels.
- Serve: Serve the shrimp and crab nacho bomb corn dogs hot, accompanied by nacho cheese sauce, spicy aioli, or jalapeño ranch for dipping.
Notes
- Ensure the crab meat is carefully picked over to remove any shell fragments.
- Chilling the stuffed hot dogs before battering helps maintain their shape during frying.
- If the batter is too thick, thin it slightly with extra buttermilk for easier coating.
- Maintain oil temperature at 350°F to achieve crispiness without overcooking the filling.
- Use a deep pot or fryer with enough oil to submerge the corn dogs fully for even frying.
- Serve immediately for best texture and taste.
