Shrimp Crab Nacho Corn Dogs (Print View)

Tender shrimp and crab blend with cheese and nacho chips for crunchy, flavorful bites.

# What You'll Need:

→ Seafood and Dairy

01 - 1 cup cooked shrimp, chopped
02 - 1 cup cooked crab meat, shredded
03 - 1 cup shredded cheddar cheese

→ Dry Ingredients

04 - 1 cup nacho cheese-flavored tortilla chips, crushed
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon cayenne pepper

→ Wet Ingredients

09 - 2 large eggs
10 - 1/4 cup milk

→ Other Ingredients

11 - 2 cloves garlic, minced
12 - 2 tablespoons vegetable oil, for frying
13 - remoulade or garlic aioli, for serving (optional)

# Directions:

01 - In a large mixing bowl, gently mix chopped shrimp, shredded crab meat, and cheddar cheese to evenly combine while preserving texture.
02 - In a separate bowl, whisk flour, minced garlic, paprika, salt, and cayenne pepper. In another bowl, beat eggs with milk until smooth. Whisk egg mixture into flour blend, creating a uniform batter.
03 - Pour the batter over the seafood mixture and gently fold to coat all components, adjusting with small amounts of milk or flour for the right consistency if necessary.
04 - With damp hands, shape portions of the mixture into logs approximately 4 inches long and 1 inch thick. Arrange on a parchment-lined plate.
05 - Spread crushed nacho tortilla chips on a plate. Lightly brush each corn dog with beaten egg or mist with water, then roll each in crushed chips, pressing to ensure even coating.
06 - Heat vegetable oil in a large skillet or pot to 350°F. Fry 2-3 corn dogs at a time for 3-4 minutes, turning occasionally, until golden and crisp. Ensure internal temperature reaches 165°F.
07 - Remove corn dogs with a slotted spoon and drain briefly on paper towels. Serve hot with optional remoulade or garlic aioli.

# Notes:

01 - Keep hands damp when forming logs to prevent sticking and achieve uniform shapes.
02 - Adjust milk or flour as needed for a moldable but not sticky texture.
03 - Monitor oil temperature with a thermometer to achieve a crisp exterior without overcooking the seafood filling.

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