Shrimp Crab Nacho Corn Dogs (Printable Version)

Golden corn dogs packed with shrimp, crab, cheese, and nacho spice for bold and crispy snacking.

# What You'll Need:

→ Seafood and Filling

01 - 120 g cooked shrimp, finely chopped
02 - 120 g cooked lump crab meat, checked for shells
03 - 60 g shredded cheddar cheese or Mexican blend cheese
04 - 15 g cream cheese, softened
05 - 0.5 g garlic powder
06 - 0.5 g chili powder
07 - 0.25 g smoked paprika
08 - 0.25 g cayenne pepper (optional)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Corn Dog Assembly

11 - 6 hot dogs
12 - 6 wooden skewers

→ Batter

13 - 150 g yellow cornmeal
14 - 125 g all-purpose flour
15 - 12 g granulated sugar
16 - 12 g baking powder
17 - 1 large egg
18 - 240 ml buttermilk (plus extra if needed)

→ For Frying

19 - Vegetable oil, for deep frying

# Steps To Follow:

01 - Combine chopped shrimp, crab meat, shredded cheese, softened cream cheese, garlic powder, chili powder, smoked paprika, cayenne if using, salt, and black pepper in a bowl. Mix thoroughly to form a cohesive filling.
02 - Slice each hot dog lengthwise down the center without cutting through. Gently open and fill with the prepared seafood mixture. Press the hot dog halves to enclose the filling.
03 - Insert a wooden skewer through each stuffed hot dog to secure. Arrange on a tray and freeze for 15 minutes to allow the filling to firm.
04 - In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, egg, and buttermilk until a smooth, thick batter forms. Adjust buttermilk to maintain consistency if necessary.
05 - Pour oil into a deep fryer or heavy pot and heat to 175°C.
06 - Dip each chilled stuffed hot dog into the batter, ensuring a complete and even coating. Let excess batter drip off gently.
07 - Fry corn dogs in the hot oil in batches for 3–5 minutes, turning as needed, until golden brown and crispy. Transfer to paper towels to drain excess oil.
08 - Present hot with nacho cheese sauce, spicy aioli, or jalapeño ranch for dipping as desired.

# Notes and Tips:

01 - Freezing the stuffed hot dogs ensures the filling holds during frying.
02 - Pre-cooked shrimp and canned crab streamline preparation time.
03 - For extra spiciness, stir diced jalapeños or a dash of hot sauce into the seafood filling.
04 - Leftover corn dogs can be reheated in an air fryer for renewed crispiness.

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