Shrimp and Crab Nacho Bomb Corn Dogs Recipe

Abby Marlow

These Shrimp and Crab Nacho Bomb Corn Dogs are loaded with creamy seafood filling, cheesy goodness, and a golden crispy shell. A fun, beginner-friendly snack or appetizer that brings bold fair-food vibes to your kitchen.

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Snack

Cuisine American

Servings 6 servings

Calories 420 kcal

Ingredients

For Filling:

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

For Corn Dogs:

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

Instructions

In a bowl, combine shrimp, crab, cheeses, and spices. Mix until creamy.
Slice each hot dog lengthwise without cutting through. Stuff with seafood mixture and press closed.
Insert skewers into each stuffed hot dog. Freeze for 15 minutes to firm up.
In a separate bowl, whisk cornmeal, flour, sugar, baking powder, egg, and buttermilk into a smooth batter.
Heat oil in a deep pot to 350°F (175°C).
Dip each chilled hot dog into the batter, fully coating it. Let excess drip off.
Fry in batches for 3–5 minutes or until golden and crispy.
Drain on paper towels. Serve hot with nacho cheese or spicy ranch.

Notes

Tip: Freeze the stuffed dogs before battering to make dipping easier.
Variation: Add chopped jalapeños or green chiles to the filling for a Tex-Mex twist. These Shrimp and Crab Nacho Bomb Corn Dogs are easy to customize.

Keyword crab corn dogs, fair food, nacho corn dogs, seafood snacks, shrimp corn dogs