Shrimp Crab Nacho Corn Dogs (Printable Version)
Crispy seafood corn dogs with shrimp, crab, and nacho crunch. A unique handheld bite for seafood fans.
# What You'll Need:
→ Seafood Filling
01 -
8.5 ounces cooked shrimp, chopped
02 -
8.5 ounces cooked crab meat, shredded
03 -
3.5 ounces shredded cheddar cheese
→ Batter and Coating
04 -
2.1 ounces all-purpose flour
05 -
2 large eggs
06 -
1/4 cup milk
07 -
2 garlic cloves, minced
08 -
1 teaspoon paprika
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon cayenne pepper
→ Crust
11 -
2.1 ounces nacho cheese-flavored tortilla chips, crushed
→ For Frying and Serving
12 -
2 tablespoons vegetable oil, for frying
13 -
remoulade or garlic aioli, to serve (optional)
# Step-by-Step Guide:
01 -
In a large mixing bowl, gently mix chopped shrimp, crab meat, and cheddar cheese until combined.
02 -
In a separate bowl, whisk together all-purpose flour, minced garlic, paprika, salt, and cayenne pepper. Beat eggs with milk in another small bowl until smooth, then whisk the egg mixture into the flour mixture to create a smooth batter.
03 -
Pour the batter over the seafood mixture and fold gently until thoroughly coated. Adjust texture with a splash of milk or bit more flour if needed; mixture should hold its shape when pressed.
04 -
With damp hands, form the seafood mixture into logs about 4 inches long and 1 inch thick. Place each log on a parchment-lined plate.
05 -
Spread crushed nacho-flavored tortilla chips on a plate. Lightly brush each log with beaten egg or mist with water, then roll in the crushed chips until evenly coated.
06 -
Heat vegetable oil in a deep skillet or pot to 350°F. Fry 2 or 3 logs at a time for 3 to 4 minutes, turning occasionally, until crisp and golden brown. Check that internal temperature reaches 165°F.
07 -
Remove corn dogs with a slotted spoon and drain on paper towels. Serve hot, with remoulade or garlic aioli if desired.
# Additional Notes:
01 -
Be sure seafood is well-drained to prevent excess moisture in the batter.