If you’re searching for a snack that absolutely bursts with flavor and combines the best of surf and turf with a fun twist, then the Irresistible Shrimp and Crab Nacho Bomb Corn Dogs Recipe is exactly what you need in your life. Imagine crispy, golden corn dog batter wrapped around a rich, creamy filling of fresh shrimp, lump crab meat, melted cheddar, and just the right amount of jalapeño kick. It’s a party on a stick that’s perfect for entertaining or a seriously indulgent treat any time of day. Once you try this recipe, you’ll find yourself craving these crunchy, cheesy, seafood-stuffed delights over and over again.
Ingredients You’ll Need
To make this delightful seafood treat, you’ll need a handful of simple but powerful ingredients that work together to create layers of flavor, texture, and color. Each component plays its part in bringing out that nostalgic yet innovative taste that makes these corn dogs stand out.
- Cooked shrimp (1/2 cup, chopped): Provides a delicate seafood sweetness and tender bite to the filling.
- Lump crab meat (1/2 cup): Adds rich, buttery texture and authentic crab flavor.
- Cream cheese (1/4 cup, softened): Gives creaminess and helps bind the filling together perfectly.
- Shredded cheddar cheese (1/4 cup): Introduces sharp, melty goodness that complements the seafood.
- Diced pickled jalapeños (2 tablespoons): Adds a spicy punch and tangy zip to excite your taste buds.
- Chopped green onions (1 tablespoon): Brings a fresh, mild onion flavor and vibrant green color.
- Garlic powder (1/2 teaspoon): Infuses a subtle savory warmth to the filling.
- Smoked paprika (1/4 teaspoon): Contributes a smoky depth without overwhelming the seafood.
- Salt and pepper: Essential for enhancing and balancing all the flavors.
- Cornmeal (3/4 cup): For the crispy, golden shell that defines any great corn dog.
- All-purpose flour (3/4 cup + 1/4 cup for dusting): Adds structure and lightness to the batter and helps the coating stick.
- Granulated sugar (2 tablespoons): Slightly sweetens the batter to contrast the spicy filling.
- Baking powder (1 teaspoon): Leavens the batter, making it fluffy and perfectly crispy.
- Salt (1/2 teaspoon): Balanced seasoning in the batter.
- Egg (1): Binds the batter ingredients together.
- Buttermilk (3/4 cup): Adds tanginess and moisture, helping the batter become thick and perfect for coating.
- Melted butter (1 tablespoon): Brings richness and a tender crumb to the batter.
- Oil for deep frying: Needed to cook the corn dogs to golden perfection.
- Thick wooden skewers or corn dog sticks (6–8): Essential for holding your nacho bomb corn dogs securely while frying and serving.
How to Make Irresistible Shrimp and Crab Nacho Bomb Corn Dogs Recipe
Step 1: Prepare the Seafood Filling
Start by combining your chopped shrimp, lump crab meat, softened cream cheese, shredded cheddar, diced pickled jalapeños, chopped green onions, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir everything thoroughly until it forms a cohesive, flavorful mixture. Then, shape this mixture into 6 to 8 small sausage-like logs that will fit easily on your skewers. To make them easier to work with and help the batter stick later, pop these logs into the freezer for about 20 to 30 minutes to firm up.
Step 2: Mix the Corn Dog Batter
While the filling is chilling, whisk together your dry ingredients: cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, beat the egg and mix in the buttermilk and melted butter. Combine the wet and dry ingredients, stirring until you end up with a smooth, thick batter that’s perfect for coating your seafood logs.
Step 3: Heat the Frying Oil
Fill a sturdy deep pot with oil and heat it to 350 degrees Fahrenheit (175 degrees Celsius). Proper temperature is key here to get that irresistible crisp and avoid greasy bites.
Step 4: Assemble and Fry
Take your seafood logs from the freezer and dust them lightly with flour. This little touch helps the batter cling better. Carefully insert a wooden skewer through each log, then dip it fully into the batter, ensuring it is completely coated with the thick cornmeal goodness. Gently place each coated corn dog into the hot oil. Fry for about 3 to 4 minutes, turning as needed until each one is beautifully golden brown and crunchy.
Step 5: Drain and Serve
Once fried, remove your corn dogs from the oil and set them on paper towels to drain excess oil. This step ensures every bite remains crisp and not oily. Serve immediately with your favorite dipping sauces for a truly memorable experience.
How to Serve Irresistible Shrimp and Crab Nacho Bomb Corn Dogs Recipe
Garnishes
To elevate the look and flavor, sprinkle chopped fresh cilantro or parsley on top before serving. For an extra kick, a drizzle of spicy mayo or a dollop of nacho cheese sauce pairs perfectly with the seafood flavors and adds creamy indulgence. You can also scatter chopped green onions or crushed tortilla chips for crunch and color contrast.
Side Dishes
These corn dogs shine best alongside crisp, refreshing sides like a cool coleslaw or a zesty cucumber salad. If you want to keep the party going, serve with loaded nachos or a fresh guacamole for a well-rounded feast. A simple corn on the cob brushed with lime and chili powder can also echo the smoky notes in the paprika and balance out the richness.
Creative Ways to Present
For a fun twist, serve these on a large wooden board with small bowls of assorted dipping sauces—think chipotle ranch, honey mustard, and salsa verde. Hook the corn dogs onto a rustic stand or jar for an eye-catching party display. You could also slice each one into bite-sized pieces and serve as finger food on cocktail picks for a crowd-pleasing appetizer platter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. While they’re best fresh, storing them properly will help maintain the layers of flavor. Keep in mind that the crispy coating will soften over time in the fridge.
Freezing
You can freeze the seafood filling logs before battering or freeze fully cooked corn dogs after they have cooled completely. Wrap them tightly in plastic wrap and then aluminum foil for up to 1 month. This way, you can enjoy the Irresistible Shrimp and Crab Nacho Bomb Corn Dogs Recipe anytime you crave a quick, impressive snack.
Reheating
For the best reheating results, bake leftover or thawed corn dogs in a preheated oven at 375 degrees Fahrenheit for about 10-12 minutes to regain crispiness without drying out the seafood filling. Avoid microwaving if you want to keep that crunchy exterior intact.
FAQs
Can I use frozen shrimp and crab for this recipe?
Absolutely! Just make sure to thaw them completely and drain any excess moisture before mixing into the filling. This helps avoid a watery mixture that won’t hold shape well.
Can I bake these instead of deep frying?
While deep frying is key to that authentic corn dog texture, you can bake them at 400 degrees Fahrenheit for about 15-20 minutes, but the crust won’t be quite as crisp or golden.
Are there any vegetarian substitutions for the seafood?
You can try substituting the shrimp and crab with firm tofu or cooked mushrooms, but the flavor profile will be different. Mixing in cheese and jalapeños can keep them tasty.
What sauces pair best with these corn dogs?
Nacho cheese, spicy mayo, chipotle ranch, and honey mustard are all excellent choices that complement the filling’s creaminess and spiciness perfectly.
Can I prepare the filling in advance?
Definitely! Preparing the filling a day ahead allows the flavors to meld beautifully and makes assembling much quicker when you’re ready to cook.
Final Thoughts
There’s truly nothing quite like the joy of biting into an Irresistible Shrimp and Crab Nacho Bomb Corn Dogs Recipe creation—where crisp meets creamy and seafood meets spice in perfect harmony. Whether for a festive gathering or a special snack to treat yourself, this recipe brings excitement and comfort in every delicious, crunchy bite. Don’t wait to try it out and watch as these corn dogs quickly become a beloved favorite in your kitchen and beyond.
Print
Irresistible Shrimp and Crab Nacho Bomb Corn Dogs Recipe
- Prep Time: 30 minutes (plus 20-30 minutes chilling time)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6–8 corn dogs
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American, Fusion
- Diet: Pescatarian
Description
Learn how to make irresistible Shrimp and Crab Nacho Bomb Corn Dogs, featuring a savory seafood filling wrapped in a crispy, golden cornmeal batter. These deep-fried snacks combine tender shrimp and lump crab meat with creamy cheeses and spicy jalapeños for a flavorful appetizer or party treat that’s perfectly crunchy and bursting with taste.
Ingredients
Filling
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat, picked clean of shells
- 1/4 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 tablespoons diced pickled jalapeños
- 1 tablespoon chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Corn Dog Batter
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup buttermilk
- 1 tablespoon melted butter
Other
- 6–8 thick wooden skewers or corn dog sticks
- 1/4 cup all-purpose flour for dusting
- Oil for deep frying
Instructions
- Prepare the seafood filling: In a bowl, combine chopped shrimp, lump crab meat, softened cream cheese, shredded cheddar, diced pickled jalapeños, chopped green onions, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly until well combined. Shape the mixture into 6 to 8 small sausage-like logs. Place the logs in the freezer for 20 to 30 minutes to firm up for easier handling.
- Make the corn dog batter: While the filling chills, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt in a mixing bowl. In another bowl, whisk the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry and stir until a smooth and thick batter forms. Set the batter aside.
- Heat the oil: Pour oil into a deep pot or fryer and heat to 350°F (175°C) ensuring enough oil depth to fully submerge the corn dogs for frying.
- Assemble and batter the corn dogs: Once the seafood logs are firm, lightly dust each one with flour, insert a wooden skewer, then dip fully into the prepared corn dog batter, coating evenly and thickly.
- Deep fry until golden: Carefully place the battered seafood logs into the hot oil. Fry for 3 to 4 minutes, turning as needed to cook evenly until the exterior is golden brown and crisp. Remove the corn dogs and drain on paper towels to remove excess oil.
- Serve hot with sauces: Serve immediately for maximum crunch alongside nacho cheese, spicy mayo, or your favorite dipping sauces.
Notes
- Prepare the seafood filling a day ahead and keep chilled to save time on cooking day.
- For extra flavor and texture, add a spoonful of cooked corn kernels or a dash of hot sauce to the filling mixture.
- These corn dogs are best served immediately after frying to retain their crispy exterior.
