Description
Shrimp and Crab Nacho Bomb Corn Dogs are a decadent twist on classic corn dogs, featuring a rich seafood filling made with finely chopped shrimp and lump crab meat, blended with cheeses and jalapeños for a spicy kick. These stuffed hot dogs are coated in a crispy cornmeal batter, deep-fried to golden perfection, and finished with nacho cheese sauce and crushed tortilla chips for a gourmet fair food experience that’s perfect as an appetizer or main course.
Ingredients
Scale
Seafood Filling
- 1/2 cup cooked shrimp (finely chopped)
- 1/2 cup cooked crab meat (lump or claw)
- 1/4 cup shredded cheddar cheese
- 2 tablespoons cream cheese (softened)
- 1 tablespoon finely chopped jalapeño
- 1 tablespoon chopped green onion
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Corn Dog Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1 tablespoon melted butter
Assembly
- 8 hot dogs
- 8 skewers or sticks
- Vegetable oil (for frying)
- Nacho cheese sauce (for drizzling)
- Crushed tortilla chips (for topping)
- Fresh cilantro or green onion (for garnish)
Instructions
- Prepare the Seafood Filling: In a bowl, combine finely chopped cooked shrimp, crab meat, shredded cheddar cheese, softened cream cheese, finely chopped jalapeño, chopped green onion, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, forming a creamy and flavorful filling.
- Stuff the Hot Dogs: Cut a slit lengthwise down the center of each hot dog, being careful not to slice all the way through. Generously stuff each hot dog with the seafood filling, then insert a skewer or stick into each one to help hold the shape. Gently press the slit closed, and place the filled hot dogs in the freezer for 20–30 minutes to firm up, which helps maintain their shape during frying.
- Make the Batter: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the egg, buttermilk, and melted butter until smooth. Slowly combine the wet ingredients with the dry, stirring to create a thick, smooth batter. Pour batter into a tall glass or container for easy dipping.
- Heat Oil and Fry: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Dip each stuffed hot dog into the batter, ensuring it is fully coated. Carefully lower the battered hot dog into the hot oil. Fry in batches to prevent overcrowding and cook for 3–4 minutes or until the corn dog is golden brown and crispy on all sides. Remove and drain on paper towels to remove excess oil.
- Serve and Garnish: To serve, drizzle the hot corn dogs with warm nacho cheese sauce. Sprinkle with crushed tortilla chips for added texture and flavor, then garnish with freshly chopped green onions or cilantro. Serve immediately for the best taste and crunch.
Notes
- For a spicier flavor, add a dash of hot sauce to the seafood filling or the corn dog batter.
- These corn dogs are best served hot and fresh, but can be reheated in an air fryer to maintain crispiness.
- You can substitute lump crab meat with claw meat depending on availability or preference.
- Ensure the stuffed hot dogs are chilled before frying to prevent the filling from leaking out.
- Use fresh jalapeño for optimal freshness and heat; remove seeds for milder flavor.
- Prep Time: 25 minutes (plus 20-30 minutes chilling time)
- Cook Time: 20 minutes
- Category: Appetizer or Main Course
- Method: Deep-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 410
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
