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Shrimp Crab Nacho Corn Dogs Recipe

Shrimp Crab Nacho Corn Dogs Recipe
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★★★★★

5.2 from 19 reviews

These Shrimp Crab Nacho Corn Dogs are a creative and delicious seafood twist on the classic corn dog. Featuring a savory filling of chopped shrimp, shredded crab meat, and sharp cheddar cheese, coated in a crispy nacho cheese-flavored tortilla chip crust, they make for a perfect appetizer or party snack. Fried to golden perfection and served with optional remoulade or garlic aioli, these corn dogs are bursting with flavor and delightful textures.

Ingredients

Scale

Seafood Filling

  • 1 cup cooked shrimp, chopped
  • 1 cup cooked crab meat, shredded
  • 1 cup sharp cheddar cheese, shredded

Batter and Coating

  • ½ cup all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 large eggs
  • ¼ cup whole milk
  • 1 cup nacho cheese-flavored tortilla chips, crushed
  • 2 tablespoons vegetable oil (for frying)

For Serving (Optional)

  • Remoulade or garlic aioli

Instructions

  1. Mix the seafood filling: 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.
  2. Make the binding batter: 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.
  3. Combine and check consistency: 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.
  4. Shape the corn dogs: 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.
  5. Apply nacho coating: 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.
  6. Fry until golden: 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.
  7. Drain and serve hot: 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.

Notes

  • Ensure the seafood mixture is not too wet or too dry to help shape the corn dogs properly.
  • Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
  • You can substitute the vegetable oil with canola or peanut oil for frying.
  • Use fresh or previously cooked seafood to avoid overcooking during frying.
  • Serve with your favorite dipping sauces such as remoulade, garlic aioli, or spicy mustard for extra flavor.

Nutrition

Keywords: shrimp corn dogs, crab corn dogs, seafood appetizers, nacho cheese corn dogs, fried seafood snacks

Find it online: https://recipeswithmia.com/shrimp-crab-nacho-corn-dogs-recipe/