Description
Delicious Shrimp and Crab Nacho Bomb Corn Dogs bring a spicy, cheesy seafood twist to a carnival classic. Get ready for a flavor explosion with this fun recipe!
Ingredients
Scale
- Seafood & Dairy Core:
- 1 cup cooked shrimp, peeled, deveined, and finely chopped
- 8 oz lump crab meat, drained and flaked
- 1 cup shredded Monterey Jack cheese
- 1 small jalapeño, finely diced (seeds removed for less heat, optional)
- Corn Dog Batter Essentials:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- Frying & Serving:
- 12 wooden skewers
- Vegetable oil, for deep frying (about 6-8 cups)
- Dipping sauces (sriracha mayo, cilantro-lime crema, etc.), for serving
Instructions
- Prep Your Seafood Filling:: First things first, get your shrimp and crab ready. Chop the cooked shrimp into small, bite-sized pieces. Then, gently flake your lump crab meat, making sure to check for any stray shell bits—nothing ruins a bite faster than that, honestly! In a medium bowl, combine the chopped shrimp, flaked crab, shredded Monterey Jack cheese, and diced jalapeño. Give it a good, gentle mix. This is your nacho bomb core, so treat it with care. You want everything distributed nicely for that ultimate flavor explosion in every bite.
- Form the Nacho Bombs:: Now for the fun part: forming your nacho bombs! Take about 2 tablespoons of the seafood mixture and press it firmly into a compact, oblong shape, kind of like a small sausage. This needs to be tight so it doesn’t fall apart in the batter. This step can get a little messy, but that’s part of the charm, right? Repeat with the remaining mixture. Once you have all your bombs formed, carefully insert a wooden skewer into the center of each one. Pop these onto a plate and into the freezer for about 15-20 minutes. This helps them firm up, making them much easier to dip and fry without falling apart. Trust me, I’ve skipped this step, and it was an oops moment!
- Whip Up the Batter:: While your nacho bombs are chilling, let’s make that glorious corn dog batter. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk and egg until combined. Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are totally fine; overmixing can make your batter tough, and nobody wants a tough corn dog! The batter should be thick enough to coat the back of a spoon. I usually transfer it to a tall glass or measuring cup for easier dipping later.
- Heat the Oil for Frying:: Grab a large, heavy-bottomed pot or a Dutch oven, and pour in enough vegetable oil to reach about 3-4 inches deep. Clip a candy thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches a steady 350-360°F (175-180°C). This temperature is crucial, hon! If it’s too low, your corn dogs will be greasy; too high, and they’ll burn before cooking through. I’ve had both happen, and neither is pretty. Be patient, let it get to temp.
- Dip and Fry Your Delicious Shrimp and Crab Nacho Bomb Corn Dogs:: Once the oil is hot and your nacho bombs are chilled, it’s showtime! Dip each chilled seafood bomb into the corn dog batter, rotating to ensure it’s completely coated. Let any excess batter drip off. Carefully lower one or two *delicious shrimp and crab nacho bomb corn dogs* into the hot oil. Don’t overcrowd the pot, or the oil temperature will drop too much. Fry for about 3-5 minutes, turning occasionally, until they’re a beautiful golden brown and cooked through. You’ll smell that sweet cornmeal and frying goodness!
- Drain and Serve:: Using tongs, carefully remove the golden-brown *delicious shrimp and crab nacho bomb corn dogs* from the oil. Transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This step is important for keeping them crispy! Let them cool for just a minute or two – they’ll be super hot inside. Serve immediately with your favorite dipping sauces. The aroma filling your kitchen right now? That’s pure joy, I tell ya!