Shrimp Crab Nacho Corn Dogs (Print Version)
# Ingredients:
01 -
1 cup cooked shrimp, chopped
02 -
1 cup cooked crab meat, shredded
03 -
1 cup sharp cheddar cheese, shredded
04 -
1 cup nacho cheese-flavored tortilla chips, crushed
05 -
½ cup all-purpose flour
06 -
2 large eggs
07 -
¼ cup whole milk
08 -
2 cloves garlic, minced
09 -
1 teaspoon paprika
10 -
½ teaspoon salt
11 -
¼ teaspoon cayenne pepper
12 -
2 tablespoons vegetable oil (for frying)
13 -
Remoulade or garlic aioli for serving (optional)
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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:
01 -
Use pre-cooked seafood to save time and ensure proper cooking
02 -
Damp hands prevent the mixture from sticking when shaping
03 -
Don't overcrowd the oil - this lowers temperature and makes them greasy
04 -
The nacho chip coating should be pressed on firmly for best adhesion
05 -
Serve immediately for the crispiest texture and melted cheese