Shrimp and crab nacho bomb corn dogs are a delicious twist on a classic carnival favorite. These tasty snacks combine the bold flavors of seafood with the fun of corn dogs. With a crunchy exterior and a cheesy, savory filling, they are perfect for parties, game day, or just a fun family meal.
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Why Make This Recipe
Making shrimp and crab nacho bomb corn dogs at home lets you enjoy the comfort of a delightful snack without the need to go to a fair. They are easy to prepare and use fresh ingredients, making them much tastier than store-bought options. Plus, they’re great for sharing with friends and family, ensuring everyone has a treat they’ll love!
How to Make Shrimp and Crab Nacho Bomb Corn Dogs
Making shrimp and crab nacho bomb corn dogs is simple and fun. Follow these steps to create a mouthwatering treat right at home.
Ingredients:
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat, drained and picked for shells
- 1 cup fire-roasted corn (fresh, canned, or frozen)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- Vegetable oil for frying
- Nacho cheese sauce (for serving)
- Chopped green onions (for garnish)
Directions:
- In a bowl, combine the chopped shrimp, crab meat, and corn. Set aside.
- In another bowl, mix the flour, baking powder, and salt together.
- In a separate bowl, whisk together the buttermilk and egg.
- Combine the wet and dry ingredients until just mixed.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- To assemble, dip skewered shrimp and crab mixture into the batter, coating them well.
- Carefully place the coated corn dogs in the hot oil and fry until golden brown, about 3-4 minutes. Remove them and drain on paper towels.
- Serve warm with nacho cheese sauce and garnish with chopped green onions.
How to Serve Shrimp and Crab Nacho Bomb Corn Dogs
Serve these corn dogs hot and fresh from the fryer alongside warm nacho cheese sauce for dipping. The cheesy goodness complements the seafood perfectly. You can sprinkle some chopped green onions on top for a fresh pop of flavor and color.
How to Store Shrimp and Crab Nacho Bomb Corn Dogs
If you have leftover corn dogs, let them cool completely before storing them. Place them in an airtight container and store them in the refrigerator for up to two days. To reheat, simply pop them in the oven for a few minutes to restore their crispy texture.
Tips to Make Shrimp and Crab Nacho Bomb Corn Dogs
- Use fresh seafood for the best flavor, but frozen shrimp and crab work well too.
- Ensure the oil is hot enough before frying; otherwise, the corn dogs may come out greasy.
- Experiment with different coatings or add spices to the batter for a unique twist.
Variation
You can easily customize this recipe by adding different ingredients. Try incorporating diced jalapeños for a spicy kick, or mix in some cheddar cheese for extra cheesiness.
FAQs
1. Can I use other seafood?
Yes! You can substitute the shrimp or crab with other seafood like scallops or imitation crab if that’s what you have.
2. How can I make these corn dogs gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make these corn dogs gluten-free.
3. Is there a way to bake these instead of frying?
While frying gives them a crispy texture, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes until golden brown, flipping halfway through.
Enjoy making and tasting your shrimp and crab nacho bomb corn dogs! They are a guaranteed hit!
Shrimp and Crab Nacho Bomb Corn Dogs
Ingredients
Seafood Filling
- 1 cup cooked shrimp, chopped Use fresh or frozen shrimp
- 1 cup lump crab meat, drained and picked for shells
- 1 cup fire-roasted corn Can use fresh, canned, or frozen corn
Batter
- 1 cup all-purpose flour Can substitute with gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 number egg
For Frying and Serving
- Vegetable oil for frying
- Nacho cheese sauce For serving
- Chopped green onions For garnish
Instructions
Preparation
- In a bowl, combine the chopped shrimp, crab meat, and corn. Set aside.
- In another bowl, mix the flour, baking powder, and salt together.
- In a separate bowl, whisk together the buttermilk and egg.
- Combine the wet and dry ingredients until just mixed.
Frying
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- To assemble, dip skewered shrimp and crab mixture into the batter, coating them well.
- Carefully place the coated corn dogs in the hot oil and fry until golden brown, about 3-4 minutes. Remove them and drain on paper towels.
Serving
- Serve warm with nacho cheese sauce and garnish with chopped green onions.
