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Shrimp Crab Nacho Corn Dogs Recipe

Shrimp Crab Nacho Corn Dogs Recipe
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★★★★★

4.8 from 23 reviews

Shrimp Crab Nacho Corn Dogs are a delicious seafood twist on the classic corn dog. Juicy chunks of cooked shrimp and crab meat are mixed with cheddar cheese, coated in a savory seasoned batter, and rolled in crunchy nacho cheese-flavored tortilla chips before being deep-fried to golden perfection. Perfect as a flavorful appetizer or snack served with remoulade or garlic aioli for dipping.

Ingredients

Scale

Seafood Mixture

  • 240 g cooked shrimp, chopped
  • 240 g cooked crab meat, shredded
  • 100 g shredded cheddar cheese

Batter and Coating

  • 60 g nacho cheese-flavored tortilla chips, crushed
  • 60 g all-purpose flour
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper
  • 2 large eggs (divided: 1 for batter, 1 for coating)
  • 60 ml milk (divided)
  • 2 garlic cloves, minced

For Frying and Serving

  • 2 tablespoons (30 ml) vegetable oil, for frying
  • Remoulade or garlic aioli, to serve (optional)

Instructions

  1. Combine seafood and cheese: In a large mixing bowl, gently combine the chopped cooked shrimp, shredded crab meat, and shredded cheddar cheese until well mixed and evenly distributed.
  2. Prepare seasoned batter: In a separate bowl, whisk together the all-purpose flour, minced garlic, paprika, salt, and cayenne pepper. In a small bowl, beat one egg with 30 ml milk until smooth and slightly frothy. Gradually whisk the egg mixture into the flour mixture until a smooth batter forms.
  3. Bind seafood mixture: Pour the prepared batter over the seafood and cheese mixture. Fold carefully with a spatula to coat the seafood evenly. The mixture should hold shape when pressed; adjust consistency with a splash more milk or additional flour if needed.
  4. Shape into logs: With clean, slightly damp hands, form the mixture into logs about 10 cm long and 2.5 cm thick. Place each log on a parchment-lined plate.
  5. Coat with nacho chips: Spread the crushed nacho cheese-flavored tortilla chips on a plate. Lightly brush each log with the beaten second egg or mist with water, then roll in the crushed chips, pressing gently to ensure even adhesion of the coating.
  6. Fry until golden: Heat vegetable oil in a deep skillet or pot to 175°C (350°F). Fry 2 to 3 logs at a time for 3–4 minutes, turning occasionally until they are golden brown, crispy, and cooked through. Internal temperature should reach 74°C (165°F) for safe consumption.
  7. Drain and serve: Remove the corn dogs with a slotted spoon and place on paper towels to absorb excess oil. Serve immediately with remoulade or garlic aioli as a dipping sauce, if desired.

Notes

  • Ensure the seafood mixture is not too wet or dry to maintain the shape when forming logs; adjust batter consistency as needed.
  • Use fresh or thawed cooked seafood for best texture and flavor.
  • Maintain oil temperature around 175°C while frying to ensure crispy exterior without overcooking inside.
  • Serve immediately for best crispness; leftovers can be reheated in an oven to retain texture.
  • Optional dipping sauces like remoulade or garlic aioli add complementary flavor but can be omitted if preferred.

Nutrition

Keywords: shrimp crab corn dogs, seafood corn dogs, nacho cheese corn dogs, fried seafood snack, seafood appetizer

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