Description
These irresistible Shrimp and Crab Nacho Bomb Corn Dogs combine succulent seafood with bold spices, all encased in a crispy cornmeal batter. Perfectly stuffed hot dogs are deep-fried to golden perfection, making a delightful twist on traditional corn dogs ideal for parties, game days, or a fun family meal.
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
- 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)
Frying
- Oil for deep frying
Instructions
- Prepare the seafood filling: In a bowl, combine the finely chopped cooked shrimp, lump crab meat, shredded cheese, softened cream cheese, garlic powder, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well until evenly incorporated. Set aside.
- Stuff the hot dogs: Slice each hot dog lengthwise down the center, being careful not to cut all the way through. Gently open each hot dog and stuff it with the prepared seafood mixture. Press lightly to close the slit, ensuring the filling is secure inside.
- Skewer and chill: Insert a wooden skewer lengthwise through each stuffed hot dog. Place the skewered hot dogs in the freezer for 15 minutes to firm up the filling and make them easier to handle for frying.
- Make the batter: In a separate bowl, whisk together cornmeal, all-purpose flour, sugar, and baking powder. Add the egg and buttermilk and mix until a thick, smooth batter forms. If the batter is too thick, add a little more buttermilk to achieve the right consistency for dipping.
- Heat the oil: Preheat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C), ensuring there is enough oil for the corn dogs to be fully submerged.
- Batter and coat: Dip each stuffed hot dog into the prepared batter, completely coating it. Allow the 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 corn dogs turn golden brown and the batter is crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the Shrimp and Crab Nacho Bomb Corn Dogs hot with your choice of dipping sauces such as nacho cheese sauce, spicy aioli, or jalapeño ranch for an extra kick of flavor.
Notes
- For best results, use fresh or properly thawed cooked shrimp and crab meat to ensure the filling has the best texture and flavor.
- Freezing the stuffed hot dogs before coating helps keep the filling inside and makes dipping easier.
- Maintain the oil temperature at 350°F during frying to ensure the batter crisps evenly without absorbing excess oil.
- If the batter thickens too much while dipping, add a small amount of buttermilk to thin it out for consistent coating.
- Customize the spice levels by adjusting the chili powder and cayenne to your preference.