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
Scale
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