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
Scale
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.
