Can I use frozen shrimp and crab meat?

Absolutely! Just make sure you fully thaw both before using. Place them in a colander and let them drain well—excess water can mess with the texture of the filling and batter. Pat dry with paper towels before mixing them in.

What kind of oil is best for frying?

Stick with oils that handle high heat without burning— vegetable oil and canola oil are both great picks. They don’t add extra flavor, so the shrimp, crab, and cheese can really shine.

Can I make the batter ahead of time?

It’s best to mix the batter just before you’re ready to fry. That’s when the texture is light, airy, and perfect for coating. But you can absolutely prep the seafood-cheese mixture ahead and store it in the fridge—saves time when you’re ready to cook.

Can I bake these instead of frying?

You could, but don’t expect the same crunch. Baking at 400°F on a greased rack will give you a golden shell, but it won’t match that deep-fried magic. If you're trying to cut down on oil, an air fryer is a better alternative.

Shrimp and Crab Nacho Bomb Corn Dogs – Irresistibly Delicious

Name: How To Prepare Irrestible Shrimp and Crab Nacho Bomb Corn Dogs ?
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1/2 cup cooked shrimp, finely chopped; 1/2 cup cooked lump crab meat, picked over for shells; 1/2 cup shredded cheddar or Mexican blend cheese; 1 tbsp cream cheese, softened; 1/2 tsp garlic powder; 1/2 tsp chili powder; 1/4 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); Salt and pepper, to taste; 6 hot dogs; 6 wooden skewers; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tbsp granulated sugar; 1 tbsp baking powder; 1 egg; 1 cup buttermilk (plus more if needed); Oil for deep frying

Description

Shrimp and Crab Nacho Bomb Corn Dogs are crispy, golden cornmeal-battered delights stuffed with a zesty mix of shrimp, crab, cheese, and spicy nacho seasonings. Perfect for parties, seafood lovers, or when you’re craving something wildly fun and delicious!

Ingredients

Scale

1/2 cup cooked shrimp, finely chopped
1/2 cup cooked lump crab meat, picked over for shells
1/2 cup shredded cheddar or Mexican blend cheese
1 tbsp cream cheese, softened
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
6 hot dogs
6 wooden skewers
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 egg
1 cup buttermilk (plus more if needed)
Oil for deep frying

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Instructions

In a bowl, mix shrimp, crab, shredded cheese, cream cheese, garlic powder, chili powder, paprika, cayenne, salt, and pepper. Set aside.
Slice each hot dog down the center lengthwise, without cutting all the way through. Gently open and stuff with seafood mixture. Press lightly to close.
Insert a wooden skewer through each stuffed hot dog lengthwise. Chill in the freezer for 15 minutes to firm up.
In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, egg, and buttermilk to form a thick, smooth batter.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Dip each stuffed dog into the batter, coating completely. Let excess drip off briefly.
Fry corn dogs in batches for 3–5 minutes or until golden and crispy. Drain on paper towels.
Serve hot with nacho cheese sauce, spicy aioli, or jalapeño ranch for dipping.

Notes

Chilling the stuffed dogs helps them hold together during frying.
You can use canned crab meat and pre-cooked shrimp to save time.
Add diced jalapeños or hot sauce to the filling for extra heat.
Leftovers can be reheated in an air fryer to regain crispiness.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Snack
Method: Deep Frying
Cuisine: Fusion

Nutrition

Serving Size: 1 corn dog
Calories: 460
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 100mg