Description
Shrimp and Crab Nacho Bomb Corn Dogs are an epic, seafood-loaded twist on the classic fair favorite. Juicy shrimp and crab are mixed with spicy nacho flavors, coated in a golden cornmeal batter, and deep-fried to crispy perfection. Each bite is packed with bold flavor, melty cheese, and crunchy corn dog goodness—perfect for game days, parties, or indulgent cravings.
Ingredients
Scale
Seafood Mixture
- 1/2 lb cooked shrimp, finely chopped
- 1/2 lb lump crab meat, drained and picked over for shells
- 1/2 cup shredded cheddar or pepper jack cheese
- 2 tbsp cream cheese, softened
- 1 tbsp pickled jalapeños, finely chopped (optional)
- 1 green onion, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp cayenne (optional)
- 1 egg
- 1 cup buttermilk (more as needed)
Other
- Wooden skewers or corn dog sticks
- Oil for frying
Instructions
- Prepare the seafood mixture: In a bowl, combine chopped shrimp, crab meat, shredded cheddar or pepper jack cheese, softened cream cheese, pickled jalapeños (if using), chopped green onion, garlic powder, paprika, salt, and pepper. Mix everything until well combined.
- Shape and freeze: Scoop out about 2–3 tablespoons of the seafood mixture and shape it into short log-like forms or balls. Insert wooden skewers or corn dog sticks into each stick. Place them in the freezer for 20–30 minutes to firm up, which helps maintain their shape during frying.
- Make the batter: Meanwhile, whisk together cornmeal, all-purpose flour, sugar, baking powder, cayenne (if using), and a pinch of salt in a large bowl. Add the egg and buttermilk and whisk until you get a thick, smooth batter. Add more buttermilk if the batter is too thick to coat evenly.
- Heat the oil: Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Make sure the oil is hot enough for frying to get a crispy exterior.
- Coat and fry: Dip the frozen seafood sticks into the batter, ensuring they are completely coated. Carefully lower 2–3 sticks at a time into the hot oil. Fry for 3–4 minutes or until the outside is golden brown and crispy.
- Drain and serve: Remove the corn dogs using tongs and drain them on paper towels to remove excess oil. Serve hot with nacho cheese sauce, spicy mayo, or lime crema for dipping.
Notes
- Freeze the seafood mixture well before battering to help it hold shape while frying.
- Swap pickled jalapeños for diced red bell peppers if you prefer a milder version.
- Serve with sliced limes and fresh cilantro for a zesty, fresh finish.
