Shrimp and Crab Nacho Corn Dogs with Cheese (Print version)

Cheesy shrimp and crab corn dogs with a crisp cornmeal shell and crunchy nacho chip coating.

# Ingredients:

For the seafood filling

01 - 8 oz (225 g) large shrimp, peeled and deveined
02 - 1 teaspoon olive oil
03 - 1 teaspoon seafood seasoning or Old Bay-style seasoning
04 - 6 oz (170 g) lump crab meat, drained and picked over
05 - 4 oz (115 g) cream cheese, softened
06 - 1 cup (115 g) shredded sharp cheddar cheese
07 - 1/2 cup (55 g) shredded Monterey Jack cheese
08 - 2 tablespoons nacho cheese sauce
09 - 1 tablespoon minced jalapeno
10 - 2 scallions, thinly sliced
11 - 1 tablespoon chopped cilantro
12 - 1 tablespoon finely crushed nacho cheese tortilla chips, only if filling feels loose

For the batter and crust

13 - 8 wooden skewers
14 - 1 cup (150 g) yellow cornmeal
15 - 3/4 cup (95 g) all-purpose flour
16 - 1 tablespoon sugar
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon kosher salt
19 - 1/2 teaspoon smoked paprika
20 - 1 large egg
21 - 3/4 cup (180 ml) buttermilk, plus more if needed
22 - 1 tablespoon honey
23 - 3 cups (120 g) finely crushed nacho cheese tortilla chips

For frying and serving

24 - 6 cups neutral oil, such as canola or peanut oil, for frying
25 - Jalapeno ranch or warm nacho cheese sauce, for serving
26 - Lime wedges, for serving

# Instructions:

01 - Pat the shrimp dry and season with seafood seasoning. Heat olive oil in a skillet over medium-high heat and cook the shrimp for 1-2 minutes per side, until pink and opaque. Cool, then chop into small pieces.
02 - In a bowl, stir cream cheese, cheddar, Monterey Jack, nacho cheese sauce, jalapeno, scallions, and cilantro until combined. Gently fold in the chopped shrimp and crab. If the mixture feels wet, stir in 1 tablespoon finely crushed tortilla chips.
03 - Divide the filling into 8 portions. Press each portion around a wooden skewer into a short corn dog shape. Set on a parchment-lined tray and freeze for 25-30 minutes, just until firm.
04 - Pour oil into a deep heavy pot and heat to 350°F. Set a wire rack over a sheet pan for draining.
05 - Whisk cornmeal, flour, sugar, baking powder, salt, and smoked paprika in a tall cup or narrow bowl. Whisk in the egg, buttermilk, and honey until thick and smooth. Add a splash more buttermilk only if it is too stiff to dip.
06 - Dip each chilled seafood log into the batter, turning to coat fully. Let excess drip off, then press into the crushed nacho chips until covered on all sides.
07 - Fry 2-3 corn dogs at a time for 3-4 minutes, turning gently, until deeply golden and hot in the center. Drain on the rack and serve warm with jalapeno ranch, nacho cheese sauce, and lime wedges.

# Good to know:

01 - Chilling the shaped logs helps the seafood filling stay sealed during frying.
02 - Best served hot, while the coating is crisp and the cheese is soft.
03 - Keep oil near 350°F for even browning.

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