Shrimp Crab Nacho Corn Dogs
Shrimp Crab Nacho Corn Dogs combine the best of seafood and carnival fare in a deliciously crispy package. Encased in a golden cornmeal batter, these treats are filled with tender shrimp and sweet crab meat, making them perfect for game days or summer cookouts. Drizzle with nacho cheese sauce and top with jalapeños for an unforgettable flavor experience that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 corn dogs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup peeled and deveined fresh shrimp
- 1 cup lump crab meat
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup whole milk
- 2 large eggs
- Oil for frying
Instructions
- Prepare your ingredients by peeling the shrimp and having the crab meat ready.
- In a large bowl, mix cornmeal, flour, baking powder, salt, pepper, and paprika.
- In another bowl, whisk together milk and eggs until smooth. Gradually combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Gently fold in the shrimp and crab meat into the batter.
- Heat oil in a deep skillet to about 350°F (175°C).
- Skewer portions of the seafood batter onto sticks, dip into hot oil one at a time, and fry until golden brown (about three minutes per side).
- Drain on paper towels before serving with nacho cheese sauce and jalapeños.
Nutrition
- Serving Size: 1 corn dog (100g)
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: - For an extra kick, add diced jalapeños directly into the batter. - Swap out shrimp for lobster or add spices to create unique flavor profiles. - Serve with a variety of dipping sauces like spicy mayo or ranch dressing.