Print

Shrimp & Crab Nacho Bomb Corn Dogs

Shrimp & Crab Nacho Bomb Corn Dogs
Print Recipe

Dive into a crispy, cheesy, and spicy seafood delight with these Shrimp & Crab Nacho Bomb Corn Dogs. Combining succulent shrimp, crab, sharp cheddar cheese, and a flavorful nacho-inspired batter, these corn dogs offer a perfect blend of crunchy exterior and tender seafood inside. Ideal for parties, game days, or an extraordinary snack at home, this recipe brings seafood and comfort food together with a zesty kick that’s sure to impress.

Ingredients

Scale

Seafood Mixture

  • 1 cup fresh shrimp, finely chopped
  • 1 cup fresh crab meat, finely chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon nacho seasoning blend (chili powder, cumin, paprika, garlic powder)
  • Optional: 1 teaspoon fresh lime juice

Batter

  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour (or gluten-free flour mix for GF option)
  • 2 large eggs
  • 1 cup buttermilk (or almond milk for dairy-free)
  • 1/2 teaspoon salt

Other

  • Wooden skewers
  • Neutral oil for frying (canola, peanut, or vegetable oil)

Instructions

  1. Prepare the Seafood Mixture: Finely chop the shrimp and crab meat. In a bowl, mix them together with shredded cheddar cheese and the nacho seasoning blend. Add fresh lime juice if using to brighten the flavors.
  2. Form the Bombs: Shape the seafood and cheese mixture into small, firm balls about 2 inches in diameter. Place them on a tray and chill in the refrigerator for 15 minutes to help them hold their shape during cooking.
  3. Make the Batter: In a mixing bowl, combine cornmeal, flour, eggs, buttermilk, and salt. Whisk thoroughly until the batter is smooth and thick enough to coat the seafood bombs evenly.
  4. Skewer the Bombs: Carefully insert wooden skewers through each chilled seafood bomb, leaving enough skewer length for easy handling while frying.
  5. Coat and Fry: Heat oil to 350°F (175°C). Dip each seafood bomb thoroughly into the batter, then immediately place them into the hot oil. Fry for 3-4 minutes or until golden brown and crispy, turning as needed to cook evenly.
  6. Drain and Serve: Remove the corn dogs from the oil and place on paper towels to drain excess grease. Serve hot with your favorite garnishes and dipping sauces.

Notes

  • Use cold oil to maintain a crispy exterior without excess grease absorption.
  • Fry in batches to avoid overcrowding and keep oil temperature consistent.
  • Chill the seafood bombs to prevent them from falling apart during cooking.
  • Adjust batter thickness as needed for proper coating—too runny won’t hold, too thick will clump.
  • For a dairy-free option, substitute vegan cheese and almond milk.
  • For gluten-free, replace all-purpose flour with a gluten-free flour blend.
  • Freeze uncooked seafood bombs wrapped individually, freeze up to 1 month, and fry from frozen.
  • Reheat by baking at 375°F (190°C) for 10 minutes or air frying at 350°F (175°C) until hot and crispy.

Nutrition

Keywords: shrimp corn dogs, crab corn dogs, seafood snacks, nacho corn dogs, party appetizers, gluten free corn dogs, cheesy seafood snacks

Find it online: https://tastebudtrek.com/shrimp-crab-nacho-bomb-corn-dogs/