Description
Shrimp Crab Nacho Corn Dogs are a fun, coastal twist on classic corn dogs, blending juicy shrimp and sweet crab meat with sharp cheddar and a crispy nacho cheese tortilla chip crust. Perfect as a party appetizer or a unique snack, they’re fried until golden and served hot, ideally with remoulade or garlic aioli for dipping.
Ingredients
Scale
Seafood Mixture
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, shredded
- 1 cup shredded sharp cheddar cheese
Batter
- ½ cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 large eggs, beaten
- ¼ cup whole milk
Coating
- 1 cup crushed nacho cheese–flavored tortilla chips
For Frying
- Vegetable oil, for frying
Optional for Serving
- Remoulade or garlic aioli
Instructions
- Prepare the Seafood Mixture: In a large bowl, gently combine the chopped shrimp, shredded crab meat, and cheddar cheese. Mix just enough to distribute everything while maintaining the delicate texture of the seafood.
- Make the Batter: In a separate bowl, whisk together the flour, minced garlic, paprika, salt, and cayenne pepper. In another bowl, beat together the eggs and milk. Pour the egg mixture into the dry ingredients and whisk until a smooth batter forms.
- Combine and Shape: Fold the seafood mixture into the batter, mixing gently until everything is well coated and the mixture is firm enough to shape.
- Form the Corn Dogs: With damp hands, take portions of the mixture and shape them into logs about 4 inches long and 1 inch thick.
- Coat with Nacho Chips: Roll each log in the crushed nacho cheese–flavored tortilla chips, pressing gently so the coating adheres well.
- Fry: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the logs in batches for 3–4 minutes each, turning them occasionally, until they’re golden-brown and crispy all over.
- Drain and Serve: Transfer fried corn dogs to a plate lined with paper towels to drain briefly. Serve hot, optionally with remoulade or garlic aioli on the side for dipping.
Notes
- For easier frying and shaping, chill the mixture for 10–15 minutes before forming the logs.
- Don’t overcrowd the fryer—cook in small batches for even crispiness.
- Feel free to swap cheddar with Monterey Jack or pepper jack for a different flavor twist.
- The seafood mixture can be prepared ahead and refrigerated until ready to fry.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American, Coastal
Nutrition
- Serving Size: 1 corn dog
- Calories: 285
- Sugar: 1g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 85mg