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Shrimp & Crab Nacho Bomb Corn Dogs

Shrimp & Crab Nacho Bomb Corn Dogs
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Shrimp & Crab Nacho Bomb Corn Dogs are a crunchy and cheesy handheld snack combining succulent seafood with classic nacho flavors. Perfect for parties or a gourmet snack craving, these corn dogs offer a perfect balance of spice, cheese, and fresh shrimp and crab inside a golden, crispy cornmeal batter.

Ingredients

Seafood Mixture

  • Fresh shrimp, peeled and deveined (quantity as needed, roughly 1 cup chopped)
  • Cooked crab meat (about 1 cup, flaked)
  • Diced jalapeños or green chilies (1-2 tbsp, adjust to taste)
  • Shredded sharp cheddar cheese (1 cup)
  • Nacho seasoning (1-2 tsp, blend of chili powder, cumin, garlic powder, and paprika)

Cornmeal Batter

  • Cornmeal (1 cup)
  • All-purpose flour (1/2 cup, or gluten-free flour for GF version)
  • Baking powder (1 tsp)
  • Salt (1/2 tsp)
  • Pinch of sugar (about 1/2 tsp)
  • Smoked paprika (1/2 tsp)
  • Garlic powder (1/2 tsp)
  • Milk (3/4 cup)
  • Eggs (2, large)

Additional

  • Wooden skewers (as needed)
  • Vegetable oil (for frying, about 4 cups)

Instructions

  1. Prepare the Seafood Mixture: Finely chop the fresh shrimp and cooked crab meat. Gently mix them in a bowl with diced jalapeños, shredded cheddar cheese, and nacho seasoning until well combined to form the flavorful seafood filling.
  2. Make the Cornmeal Batter: In a separate bowl, combine cornmeal, flour, baking powder, salt, sugar, smoked paprika, and garlic powder. Whisk in the milk and eggs until the batter is thick but smooth, perfect for coating the seafood bombs evenly.
  3. Shape the Seafood Bombs: With clean hands, scoop small portions of the seafood mixture and shape them into compact balls or egg shapes. Press firmly to ensure the filling holds together well and won’t fall apart during frying.
  4. Skewer the Seafood Bombs: Carefully insert wooden skewers through the center of each shaped seafood bomb, leaving enough skewer length to hold comfortably for dipping and frying.
  5. Dip into the Batter: Submerge each skewered seafood bomb completely into the cornmeal batter, coating it fully and evenly for a crispy golden crust.
  6. Fry to Golden Perfection: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully lower each battered seafood bomb into the hot oil and fry for 3-4 minutes until golden brown. Remove with a slotted spoon and drain on paper towels before serving.

Notes

  • Use fresh shrimp and crab for best flavor and texture; avoid frozen or canned if possible.
  • Do not overcrowd the fryer; fry in small batches to maintain oil temperature and ensure even cooking.
  • Pat the seafood mixture dry to avoid soggy batter and ensure bombs hold together well.
  • Test oil temperature with a thermometer or by dropping a small bit of batter before frying.
  • Serve immediately for best enjoyment with gooey cheese and crisp crust.

Nutrition

Keywords: shrimp, crab, seafood corn dogs, nacho bombs, appetizer, snack, party food, fried corn dogs, seafood appetizer

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