Get ready to wow your taste buds with these incredible Shrimp Crab Nacho Corn Dogs! This fusion dish combines the beloved carnival classic with the luxurious flavors of seafood and the zesty kick of nachos. It’s the ultimate crowd-pleaser that bridges comfort food nostalgia with gourmet ingredients.
Perfect for game day gatherings, summer parties, or when you’re craving something uniquely delicious, these seafood-stuffed corn dogs deliver a crispy exterior with a tender, flavor-packed center. The combination might sound unconventional, but trust me—once you try these, regular corn dogs will never quite satisfy in the same way again!
Why You’ll Love This
- Unexpected flavor combination that delights seafood lovers and corn dog enthusiasts alike
- Crispy cornmeal batter exterior with a juicy, savory filling
- Perfect handheld food for parties and gatherings
- Can be prepped ahead and fried just before serving
- Customizable with your favorite nacho toppings and dipping sauces
Ingredients
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup nacho cheese-flavored tortilla chips, crushed
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons vegetable oil (for frying)
- Remoulade or garlic aioli for serving (optional)
Instructions
- In a large bowl, gently combine chopped shrimp, shredded crab meat, and cheddar cheese. Mix carefully to avoid breaking up the crab too much while ensuring everything is evenly distributed.
- In a separate bowl, whisk together flour, minced garlic, paprika, salt, and cayenne pepper. In a small bowl, beat eggs with milk until smooth. Pour the egg mixture into the flour mixture and whisk until you have a smooth, lump-free batter.
- Pour the batter over the seafood mixture and fold together gently until everything is coated and holds together when pressed. The mixture should be moist but not runny. Add milk if too dry, or flour if too wet.
- With slightly damp hands, form portions of the mixture into log shapes about 4 inches long and 1 inch thick. Place on a parchment-lined plate. Press firmly so they hold together well.
- Spread crushed nacho chips on a large plate. Lightly brush each shaped corn dog with beaten egg or mist with water, then roll in the crushed chips, pressing firmly to ensure good coating coverage.
- Heat vegetable oil in a deep skillet to 350°F. Carefully fry 2-3 corn dogs at a time for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Internal temperature should reach 165°F.
- Remove with a slotted spoon and drain on paper towels for 1-2 minutes. Serve immediately while hot and crispy, with remoulade or garlic aioli if desired.
Tips & Variations
- For a spicier version, add cayenne pepper to the batter or more jalapeños to the filling
- Make mini versions for appetizers by forming smaller logs and using toothpicks
- The seafood mixture can be prepared a day ahead and refrigerated until ready to form and fry
- Ensure oil temperature stays consistent for even cooking – too hot and the outside will burn before the inside cooks
- Try substituting lobster meat for the crab for an even more luxurious version
- For a lighter option, these can be baked at 400°F for 15-18 minutes instead of fried
Serving Suggestions
Serve these Shrimp Crab Nacho Corn Dogs with an array of dipping options beyond nacho cheese sauce – try chipotle mayo, avocado crema, or a zesty cocktail sauce. They pair wonderfully with a fresh corn and black bean salad or crispy sweet potato fries for a complete meal.
For a festive presentation, arrange on a platter with lime wedges, fresh cilantro, and small bowls of different sauces. These make the perfect centerpiece for a seafood-themed party or Taco Tuesday with a twist!
Notes
- The seafood should be thoroughly cooked when the internal temperature reaches 145°F
- Leftover corn dogs can be stored in the refrigerator for up to 2 days and reheated in a 350°F oven
- If the batter seems too thick, add a tablespoon of buttermilk at a time until it reaches a thick but pourable consistency
- Use the freshest seafood possible for the best flavor
FAQs
Can I make these ahead of time?
You can prepare the seafood mixture and batter separately up to a day ahead, but for best results, fry them just before serving.
Can I use frozen shrimp and crab?
Yes, but make sure to thaw completely and drain well to avoid excess moisture in the filling.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Can I use imitation crab meat?
While real crab meat provides the best flavor, imitation crab (surimi) will work if you’re on a budget. The texture will be different but still delicious.
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