These shrimp crab nacho corn dogs wrap a savory seafood and corn mixture around a skewer, dip it in a golden batter, and fry it until crisp. They look like state fair corn dogs but taste like a seafood snack bar.
Cheddar and a little flour bind the filling so it holds its shape on the stick. A thick buttermilk batter fries into a light crust, and warm nacho cheese sauce for dipping brings it all together.
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Why This Shrimp Crab Nacho Corn Dogs Recipe Works
Chopped shrimp and lump crab are sweet and tender, so they only need a quick fry to finish and never turn rubbery.
Roasted corn and cheddar add smoky sweetness and richness, and the cheddar helps glue the mixture around the skewer.
Chilling the shaped logs makes them firm enough to dip, which keeps the batter from sliding off in the hot oil.
Ingredients for Shrimp Crab Nacho Corn Dogs
- You need one cup chopped cooked shrimp, one cup lump crab meat picked over for shells, one cup fire roasted corn, one half cup shredded cheddar, and one quarter cup flour.
- For the batter, add one cup flour, one teaspoon baking powder, one half teaspoon salt, two thirds cup buttermilk, and one egg, plus four cups oil, nacho cheese sauce, and green onions.
Shrimp. Use fully cooked, peeled shrimp and chop them finely so the logs hold together.
Crab. Lump crab gives sweet bites. Drain it well and pick out any shell.
Corn. Fire roasted corn adds a slight char. Pat it dry so it does not water down the mixture.
Cheddar and flour. Together they bind the mixture so it clings to the skewer.
Buttermilk batter. The tang and acidity make a tender crust. Keep the batter thick so it coats like a corn dog.
How to Make Shrimp Crab Nacho Corn Dogs
1. Mix the filling. Stir the shrimp, crab, corn, cheddar, quarter cup flour, and a pinch of pepper in a bowl until it holds together.
2. Shape. Divide the mixture into eight portions and press each firmly around a skewer into a log about four inches long.
3. Chill. Freeze the logs on a lined tray for thirty minutes until firm.
4. Make the batter. Whisk the flour, baking powder, and salt, then stir in the buttermilk and egg until thick and smooth.
5. Dip and fry. Heat the oil to 350 degrees F. Dip each log in the batter, letting extra drip off, and fry in batches for three to four minutes, until golden.
6. Serve. Drain on paper towels and serve warm with nacho cheese sauce and chopped green onions.
Wet your hands before shaping so the mixture does not stick to your fingers. Use sturdy skewers, and push each log onto the stick far enough that it will not slip off when you lift it from the oil.
How to Serve Shrimp Crab Nacho Corn Dogs
Serve the corn dogs hot with warm nacho cheese sauce and sliced green onions. They pair nicely with Cajun style shrimp bites and baked cream cheese crab dip on a seafood appetizer board, with skillet crab cakes and creamy lump crab salad for a fuller menu.
How to Store and Reheat Shrimp Crab Nacho Corn Dogs
Cool leftovers and refrigerate them in an airtight container for up to two days. Reheat on a rack in a 400 degree oven for about ten minutes to crisp the batter. Do not reheat shellfish more than once.
Tips and Variations for Shrimp Crab Nacho Corn Dogs
Flag the allergens. This recipe contains shellfish, wheat, milk, and eggs. Keep it away from anyone with a shellfish allergy.
Do not taste raw seafood batter. Never taste the filling or batter once it has touched raw egg, and use only fully cooked shrimp and crab.
Keep the oil steady. Hold the oil at 350 degrees F and check it between batches.
Use a deep pot. A tall pot lets you submerge each log fully for even browning.
Soak the skewers. Soak wooden skewers in water for ten minutes to prevent scorching.
Add heat. Stir diced jalapenos into the filling for a spicy version.
Make a cooler sauce. Mix sour cream with lime juice for a cool dip.
Check trusted guidance. Read the FDA safe food handling guidance for safe seafood handling and storage.
Frequently Asked Questions About Shrimp Crab Nacho Corn Dogs
How do I keep shrimp crab nacho corn dogs from falling apart?
Chill the logs until firm, press the mixture tightly around the skewer, and keep the batter thick.
Can I bake shrimp crab nacho corn dogs?
You can, though the crust will be less crisp. Spray with oil and bake at 425 degrees F for about fifteen minutes.
Can I use imitation crab in shrimp crab nacho corn dogs?
Yes. Chop it finely and squeeze out extra moisture first.
Can I use frozen shrimp?
Thaw and drain it thoroughly, then pat dry before chopping.
What dip works with these?
Warm nacho cheese sauce is classic, and remoulade or cocktail sauce also pair nicely.
Shrimp Crab Nacho Corn Dogs
Equipment
- Deep pot
- Wooden skewers
- Frying thermometer
- Lined tray
Ingredients
Main Ingredients
- 1 cup cooked shrimp peeled and finely chopped
- 1 cup lump crab meat drained and picked over for shells
- 1 cup fire roasted corn drained and patted dry
- ½ cup shredded cheddar cheese
- ¼ cup all purpose flour for the filling
- 1 cup all purpose flour for the batter
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup buttermilk
- 1 egg
- 4 cup vegetable oil for frying
- ½ cup nacho cheese sauce for serving
- 2 tbsp chopped green onions for garnish
Instructions
Cooking
- Mix. Combine the shrimp, crab, corn, cheddar, and quarter cup flour.
- Shape. Press the mixture around eight skewers into logs.
- Chill. Freeze the logs for 30 minutes until firm.
- Batter. Whisk the flour, baking powder, salt, buttermilk, and egg until thick.
- Fry. Dip the logs and fry at 350 degrees F for 3 to 4 minutes, then serve with cheese sauce.
