Shrimp and Crab Nacho Bomb Corn Dogs
Shrimp and crab nacho bomb corn dogs combine the bold flavors of seafood with the fun of corn dogs, featuring a crunchy exterior and a cheesy, savory filling, perfect for parties or family meals.
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.
Notes
Use fresh seafood for the best flavor, but frozen shrimp and crab also work well. Make sure the oil is hot before frying to avoid greasy corn dogs. Customize by adding ingredients like jalapeños or cheddar cheese.