Have you ever dreamed of combining your favorite fair food with the rich, indulgent taste of the sea? These Shrimp and Crab Nacho Bomb Corn Dogs are the answer to that craving! Imagine golden, crunchy corn dogs bursting with creamy nacho cheese, succulent shrimp, and sweet crab meat. This recipe is a delicious seafood twist on a carnival classic — a flavor bomb you’ll want to revisit again and again.
Ingredients
- 1 cup shrimp, peeled and deveined
- 1 cup crab meat, shredded
- 1 cup nacho cheese sauce
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup buttermilk
- 2 large eggs
- Hot dogs or sausage links
- Oil for frying
Step-by-Step Instructions
Step 1: Make the Filling
- In a mixing bowl, combine the shrimp, crab meat, and nacho cheese sauce.
- Stir gently to ensure the seafood is evenly coated with the cheese sauce.
Step 2: Form Around Hot Dogs
- Take a hot dog or sausage link and wrap it thoroughly with the shrimp and crab cheese mixture.
- Place wrapped dogs on a tray and chill in the fridge for at least 15 minutes to firm up.
Step 3: Mix the Batter
- In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and paprika.
- Add the buttermilk and eggs, stirring until the batter is smooth and well combined.
Step 4: Dip & Fry
- Insert skewers into the chilled, seafood-wrapped hot dogs.
- Dip each dog fully into the cornmeal batter, ensuring an even coat.
- Carefully lower into hot oil and fry until golden brown and crispy, about 3-4 minutes per dog.
- Drain on paper towels.
Variations
- Add diced jalapeños to the cheese filling for a spicy kick.
- Swap the nacho cheese for a creamy garlic aioli or chipotle mayo.
- Try using lobster meat instead of crab for an ultra-luxurious version.
- Make mini corn dogs for party appetizers using cocktail sausages.
Cooking Note
- Use a deep-fry thermometer to ensure oil stays at 350°F for best results.
- Don’t overcrowd the fryer — cook in batches to maintain oil temperature.
- Allow the seafood mixture to chill well so it adheres to the hot dog better during frying.
Serving Suggestions
Serve these indulgent corn dogs hot with extra nacho cheese on the side for dipping, or a tangy remoulade sauce. Garnish with chopped fresh parsley or a sprinkle of smoked paprika for flair. They pair wonderfully with crispy fries, a cold beer, or even a fresh slaw to balance the richness.
Storing Tips for the Recipe
Leftover corn dogs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for about 8-10 minutes to regain crispiness. The seafood-cheese mixture can also be made a day ahead and stored in the fridge.
Timing
Prep Time:
20 minutes
Cooking Time:
10 minutes
Total Time:
30 minutes
Yield:
6 servings
Nutritional Information (Per Serving)
Calories:
Approximately 430
Protein:
Approximately 22g
Sodium:
Approximately 780mg
Healthier Alternatives for the Recipe
Use low-fat cheese sauce and substitute turkey or chicken sausage to cut down on calories and saturated fat. Air fry the corn dogs instead of deep-frying for a lighter version. Incorporating whole wheat flour for part of the batter adds fiber without sacrificing texture.
Common Mistakes to Avoid
- Overfilling the seafood mix — keep it compact to prevent it from falling off during frying.
- Skipping the chill step — essential for maintaining shape and structure while frying.
- Oil too hot or too cold — always monitor temperature for that perfect crisp.
- Uneven batter coating — ensure full coverage for a golden, even crust.
Conclusion
These Shrimp and Crab Nacho Bomb Corn Dogs are a bold twist on classic comfort food. Packed with flavor, texture, and cheesy goodness, they’re perfect for parties, game days, or any time you want a decadent seafood treat. Give them a try and don’t forget to share your creation!
Frequently Asked Questions (FAQs)
Q1: Can I use canned crab and pre-cooked shrimp?
A: Yes, both work fine, just be sure to drain them well and pat dry to avoid excess moisture.
Q2: Can I make these gluten-free?
A: Absolutely! Use a 1:1 gluten-free flour blend and check that your cornmeal and other ingredients are gluten-free certified.
Q3: What oil is best for frying?
A: Use a neutral oil with a high smoke point like canola or peanut oil for optimal results.
Q4: How do I keep them warm before serving?
A: Place them in a warm oven (200°F) on a baking rack to stay crisp until ready to serve.
Shrimp and Crab Nacho Bomb Corn Dogs You Need to Try
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A bold fair-style seafood twist, these Shrimp and Crab Nacho Bomb Corn Dogs are stuffed with creamy nacho cheese, shrimp, and crab wrapped around hot dogs, then deep-fried to golden perfection.
Ingredients
1 cup shrimp, peeled and deveined
1 cup crab meat, shredded
1 cup nacho cheese sauce
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon paprika
1 cup buttermilk
2 large eggs
Hot dogs or sausage links
Oil for frying
Instructions
1. Combine shrimp, crab, and nacho cheese sauce in a bowl.
2. Wrap seafood-cheese mixture around hot dogs or sausage links.
3. Chill wrapped dogs in the fridge to firm up.
4. In a separate bowl, mix cornmeal, flour, baking powder, salt, and paprika.
5. Add buttermilk and eggs; stir until smooth batter forms.
6. Insert skewers into seafood-wrapped dogs.
7. Dip each dog into the batter and coat evenly.
8. Fry in hot oil at 350°F until golden brown, about 3–4 minutes.
9. Drain on paper towels and serve hot with garnishes.
Notes
Garnish with parsley, serve with extra nacho cheese or remoulade.
Make the seafood filling a day ahead and chill.
Try spicy variations like jalapeños or chipotle mayo.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg
Keywords: shrimp corn dogs, seafood fair food, nacho bomb, crab stuffed