Description
Shrimp Crab Nacho Corn Dogs are a delicious fusion of crispy corn dogs filled with tender shrimp and crab, drizzled with zesty nacho cheese—a sure hit at any gathering!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 eggs
- 1 tsp chili powder
- Salt to taste
- 4 hot dogs (beef or chicken)
- 1 cup peeled and deveined shrimp
- 1 cup lump crab meat
- 1 cup nacho cheese sauce
- Oil for frying (canola or vegetable oil)
Instructions
- Gather all ingredients on your counter for an efficient cooking process.
- In a large bowl, mix cornmeal, flour, baking powder, eggs, chili powder, and salt until smooth but thick enough to coat.
- Gently fold in the chopped shrimp and crab meat into the batter without over-mixing.
- In a deep pot or fryer, heat oil over medium heat until hot enough that a small amount of batter sizzles upon contact.
- Dip each hot dog into the batter until fully coated.
- Carefully lower each battered hot dog into the hot oil and fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
- Transfer to plates and drizzle with nacho cheese sauce before serving.
Nutrition
- Serving Size: 1 corn dog approximately 80g
- Calories: 270
- Sugar: 2g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating jalapeños into the seafood mixture. You can substitute shrimp with lobster for a luxurious twist. Keep leftover corn dogs in an airtight container in the fridge for up to three days; reheat in an oven for the best texture.