Ingredients
Scale
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup nacho cheese-flavored tortilla chips, crushed
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons vegetable oil (for frying)
- Remoulade or garlic aioli for serving (optional)
Instructions
- Combine Seafood and Cheese: In a large bowl, gently combine chopped shrimp, shredded crab meat, and cheddar cheese. Mix carefully to avoid breaking up the crab too much while ensuring everything is evenly distributed.
- Prepare Batter: In a separate bowl, whisk together flour, minced garlic, paprika, salt, and cayenne pepper. In a small bowl, beat eggs with milk until smooth. Pour the egg mixture into the flour mixture and whisk until you have a smooth, lump-free batter.
- Mix Everything Together: Pour the batter over the seafood mixture and fold together gently until everything is coated and holds together when pressed. The mixture should be moist but not runny. Add milk if too dry, or flour if too wet.
- Shape Corn Dogs: With slightly damp hands, form portions of the mixture into log shapes about 4 inches long and 1 inch thick. Place on a parchment-lined plate. Press firmly so they hold together well.
- Apply Nacho Coating: Spread crushed nacho chips on a large plate. Lightly brush each shaped corn dog with beaten egg or mist with water, then roll in the crushed chips, pressing firmly to ensure good coating coverage.
- Fry to Perfection: Heat vegetable oil in a deep skillet to 350°F. Carefully fry 2-3 corn dogs at a time for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Internal temperature should reach 165°F.
- Drain and Serve: Remove with a slotted spoon and drain on paper towels for 1-2 minutes. Serve immediately while hot and crispy, with remoulade or garlic aioli if desired.
Notes
- For best results, ensure your seafood is well-drained to prevent the mixture from becoming too wet.
- You can substitute the nacho-flavored chips with plain tortilla chips and add taco seasoning to the batter for a similar flavor profile.
- These can be prepared ahead of time and kept refrigerated before coating and frying.
- For a lighter version, these can be baked at 400°F for 15-20 minutes, turning halfway through.
- If you don’t have both shrimp and crab, you can use all of one type of seafood.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 corn dog
- Calories: 175
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 85mg