If you’re ready to take your fair-food cravings straight to flavor town, Shrimp and Crab Nacho Bomb Corn Dogs are about to change everything you know about corn dogs. Imagine classic corn dogs, but stuffed with creamy, cheesy shrimp and crab filling that’s bursting with jalapeño heat and Old Bay zing—all wrapped in a golden-crisp, fluffy exterior and drizzled with nacho cheese. This is the snack that stops conversations and starts unforgettable stories. Whether for game day, a festive gathering, or just to treat yourself, this next-level mashup is destined to become your most-requested party trick.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Shrimp and Crab Nacho Bomb Corn Dogs comes from a short, straightforward ingredient list where every addition seriously earns its spot. From the rich seafood filling to the golden batter, each item brings a pop of flavor, texture, or color, building up to that over-the-top delicious bite.
- Cooked shrimp (1/2 cup, chopped): Succulent and sweet, this adds juicy seafood flavor and a luscious texture to your filling.
- Cooked crab meat (1/2 cup, picked over for shells): Brings a gentle ocean sweetness—double-check for shells for ultimate enjoyment.
- Cream cheese (1/4 cup, softened): Makes the filling creamy and holds everything together for that dreamy bite.
- Shredded cheddar cheese (1/4 cup): Adds irresistible meltiness and sharp tang that pairs perfectly with the seafood.
- Jalapeños (1 tablespoon, finely diced): A little fire here balances the richness for that can’t-stop-eating flavor pop.
- Old Bay seasoning (1/2 teaspoon): Instantly brings that classic seafood flair, complete with a whisper of spices.
- Garlic powder (1/4 teaspoon): Simple, savory, and enhances both seafood and cheese with a little aromatic backbone.
- Salt and black pepper (pinch): Because every good filling needs the basics for seasoning punch.
- Cornmeal (1 cup): The backbone of the ultra-crispy, lighter-than-air corn dog shell.
- All-purpose flour (1 cup): Teams up with cornmeal for structure and tenderness in every bite.
- Sugar (1 tablespoon): A touch of sweet to balance the salt and spice lift.
- Baking powder (2 teaspoons): Gives your batter a lovely puff, making the crust light and tempting.
- Salt (1/2 teaspoon): Brings that classic savory contrast in the corn batter.
- Buttermilk (1 cup): Makes everything tangy, smooth, and helps the batter cling to each filled hot dog.
- Egg (1 large): Binds the batter and adds just the right richness.
- Vegetable oil (2 tablespoons, plus more for frying): Keeps the batter supple and crisps things up in the fryer.
- Hot dogs (6): The classic center, now home to a bombshell seafood surprise.
- Wooden skewers (6): For easy dipping, frying, and—let’s be honest—fun presentation.
- Vegetable oil for frying: Go with a neutral oil for clean, golden crunch and no overpowering flavors.
How to Make Shrimp and Crab Nacho Bomb Corn Dogs
Step 1: Make the Seafood Filling
Start with the foundation of these Shrimp and Crab Nacho Bomb Corn Dogs by mixing all the glorious ingredients for the filling. In a bowl, combine chopped cooked shrimp, crab meat, softened cream cheese, shredded cheddar, diced jalapeños, Old Bay, garlic powder, and a pinch each of salt and black pepper. Stir everything together until you have a rich, cohesive, and slightly spicy mixture. The goal is creamy, scoopable, and absolutely packed with seafood goodness.
Step 2: Stuff the Hot Dogs
Your next move is to carefully take each hot dog and make a lengthwise cut down the middle, but don’t slice them all the way through. Think of it as creating a little pocket for your seafood bomb. Gently stuff the pocket with a generous spoonful of your flavorful shrimp and crab filling—don’t be shy! Press the hot dog closed around it so the filling is snug, then slide a wooden skewer through the center. Lay the stuffed dogs on a tray and pop them in the freezer for 20 to 30 minutes. This quick chill helps everything hold together through the next steps, avoiding a leaky, cheesy mess when you fry.
Step 3: Whip Up the Corn Dog Batter
While your loaded hot dogs are chilling, mix up the classic batter. In one bowl, whisk together your cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine buttermilk, egg, and the two tablespoons of vegetable oil. Add the wet ingredients to the dry and stir until you have a thick, pourable batter. It should be solid enough to cling to your skewered hot dogs—if it feels too runny, add a spoonful more flour; too thick, a splash more buttermilk.
Step 4: Heat the Oil and Batter Dip
Pour three inches of vegetable oil into a sturdy, deep pot and begin heating it to 350°F on a thermometer (or check with a bit of batter—it should bubble instantly and rise to the top). Grab your chilled, stuffed hot dogs and dip each one fully into the batter, spinning gently for an even coat. You want no hot dog peeking out—think full corn dog glamour for maximum crunch.
Step 5: Fry to Perfection
Carefully lower two or three battered, skewered dogs at a time into the hot oil. Fry for three or four minutes, rotating occasionally, till that coating turns rush-hour golden and everything floats. The filling stays steamy and luscious, the batter crisps up, and the results smell absolutely irresistible. Use tongs to gently transfer to a paper towel-lined plate for draining, and repeat with the rest. Enjoy them piping hot (with plenty of nacho cheese or spicy aioli for dipping!).
How to Serve Shrimp and Crab Nacho Bomb Corn Dogs
Garnishes
The finishing touch on Shrimp and Crab Nacho Bomb Corn Dogs is all about going bold. After frying, pile your corn dogs high with melty nacho cheese sauce, a handful of freshly diced tomatoes, sliced green onions, and extra jalapeños if you like a bit of zip. A sprinkle of chopped cilantro or a delicate dusting of Old Bay across the top ties everything together, making each bite even more festive.
Side Dishes
With these showstopping corn dogs, you don’t need to overthink sides. Try a tangy slaw—think crisp cabbage tossed with lime and a little hot sauce—or crunchy, quick-pickled veggies to balance the richness. Thick-cut potato wedges or elote-style corn on the cob round out your feast, especially if you’re in the mood for a celebration spread.
Creative Ways to Present
Let your imagination run wild with Shrimp and Crab Nacho Bomb Corn Dogs presentations! Serve them upright on a platter poked into a block of foam for a party “bouquet,” or lay them out on a slate tile, artistically drizzled with sauces and a scatter of toppings for a high-drama appetizer. Try mini versions for tapas-style snacking, or serve each corn dog in a paper cone with a ramekin of extra nacho cheese for dunking—guaranteed to make your gathering the talk of the town.
Make Ahead and Storage
Storing Leftovers
If you have any Shrimp and Crab Nacho Bomb Corn Dogs left (which is rare!), wrap them individually in foil or store in an airtight container. Keep them in the refrigerator for up to two days. The coating will soften slightly but is easy to revive, and the seafood filling remains creamy and flavorful.
Freezing
For longer storage, these corn dogs are freezer-friendly. Freeze cooled, cooked corn dogs in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container for up to one month. Reheating from frozen is totally doable—just follow the next step for best results.
Reheating
To bring Shrimp and Crab Nacho Bomb Corn Dogs back to their crisp, melty glory, bake them straight from the fridge or freezer at 375°F until hot and sizzling (about 10 minutes from chilled, 18 from frozen). For even more crunch, pop them under the broiler for the last minute or two. Skip the microwave—it’s all about that crispy exterior!
FAQs
Can I use imitation crab instead of real crab meat?
Absolutely! If you can’t find real crab, imitation crab will provide a similar texture and sweetness at a friendly price. Just chop it finely and proceed with the recipe as written for Shrimp and Crab Nacho Bomb Corn Dogs.
How spicy are these Shrimp and Crab Nacho Bomb Corn Dogs?
They have a mild built-in heat from the jalapeños, but you can adjust this to suit your taste. Add more jalapeño for a fiery kick, or dial it back for a milder experience. Serve with plenty of creamy nacho cheese to balance the spice if heat isn’t your thing.
Can these corn dogs be made gluten-free?
Definitely! Simply swap the all-purpose flour in the batter for a cup-for-cup gluten-free blend. Double check that your hot dogs and all other ingredients are gluten-free to ensure a safe feast for everyone.
What’s the best oil temperature for frying?
To get that iconic crisp without greasy heaviness, aim for 350°F. Too low and the batter soaks up oil; too high and it browns before the inside is ready. A cooking thermometer is your friend for perfect Shrimp and Crab Nacho Bomb Corn Dogs every time!
Can I assemble the corn dogs in advance for a party?
Yes! You can stuff, skewer, and chill the corn dogs up to a day ahead. When it’s party time, dip in batter and fry fresh for ultimate crunch. This makes them the perfect make-ahead treat for gatherings or game days.
Final Thoughts
Try making Shrimp and Crab Nacho Bomb Corn Dogs once and you’ll never look at classic corn dogs the same way again. This fun, flavor-packed fusion puts a bold, creative spin on a nostalgic favorite. I can’t wait for you to taste it—get those skewers ready, round up your friends, and dive in!
Print
Shrimp and Crab Nacho Bomb Corn Dogs Recipe
- Total Time: 50 minutes
- Yield: 6 corn dogs 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate fusion snack with these Shrimp and Crab Nacho Bomb Corn Dogs. A crispy, flavorful exterior encases a rich, seafood-filled center that will have your taste buds exploding with joy. Perfect for a fun twist on classic corn dogs!
Ingredients
Filling:
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat, picked over for shells
- 1/4 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tablespoon jalapeños, finely diced
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- pinch of salt and black pepper
Batter:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
Other:
- 6 hot dogs
- 6 wooden skewers
- vegetable oil for frying
Instructions
- Prepare Filling: Mix shrimp, crab, cream cheese, cheddar cheese, jalapeños, Old Bay, garlic powder, salt, and pepper. Stuff hot dogs with mixture, insert skewers, and freeze.
- Make Batter: Combine cornmeal, flour, sugar, baking powder, and salt. Whisk buttermilk, egg, and oil; mix into dry ingredients.
- Fry Corn Dogs: Heat oil, dip stuffed hot dogs in batter, fry until golden brown. Drain and serve hot with toppings.
Notes
- Freezing hot dogs before frying makes handling easier.
- Enhance flavor with nacho cheese, tomatoes, green onions, and jalapeños.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 20 minutes
- Category: Main Course, Snack
- Method: Deep-Frying
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 corn dog
- Calories: 420
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 95 mg
