Shrimp Crab Nacho Corn Dogs (Print Format)
Crunchy seafood corn dogs with melty cheese and nacho chip coating—perfect finger food for gatherings.
# Ingredients:
→ Seafood and Dairy
01 -
1 cup cooked shrimp, chopped
02 -
1 cup cooked crab meat, shredded
03 -
1 cup shredded cheddar cheese
→ Dry Ingredients
04 -
1 cup crushed nacho cheese-flavored tortilla chips
05 -
½ cup all-purpose flour
06 -
1 teaspoon paprika
07 -
½ teaspoon salt
08 -
¼ teaspoon cayenne pepper
→ Wet Ingredients
09 -
2 large eggs
10 -
¼ cup milk
→ Other Ingredients
11 -
2 cloves garlic, minced
12 -
2 tablespoons vegetable oil (for frying)
13 -
Optional: remoulade or garlic aioli for serving
# Steps:
01 -
In a large mixing bowl, combine the chopped shrimp, shredded crab meat, and cheddar cheese. Mix gently to distribute evenly, being careful not to break up the crab too much.
02 -
In a separate bowl, whisk together flour, minced garlic, paprika, salt, and cayenne pepper. In another small bowl, beat the eggs with milk until smooth and slightly frothy. Pour the egg mixture into the flour mixture and whisk until smooth.
03 -
Pour the batter over the seafood mixture and fold gently until everything is evenly coated and holds together when pressed. Adjust consistency with milk or flour if needed.
04 -
With clean, damp hands, take portions of the mixture and form into log shapes about 4 inches long and 1 inch thick. Place them on a parchment-lined plate.
05 -
Spread the crushed nacho chips on a plate. Lightly brush each formed ‘corn dog’ with beaten egg or mist with water, then roll in the crushed chips, pressing firmly to coat evenly.
06 -
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry 2-3 corn dogs at a time for 3-4 minutes, turning occasionally, until golden brown and crispy. Ensure the internal temperature reaches 165°F.
07 -
Remove with a slotted spoon and drain on paper towels for a few minutes. Serve immediately with optional remoulade or garlic aioli.
# Tips:
01 -
Ensure oil is at the correct temperature to prevent soggy coating or overcooking.
02 -
Form logs carefully to maintain structure during frying.