seafood corndogs
Ingredients
- 1 lb large shrimp (16-20 count), peeled, deveined, patted dry
- 8 oz lump crab meat, picked clean of shells
- 2 tbsp Old Bay seasoning, divided
- 1 tbsp fresh lemon juice
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 8 wooden skewers, soaked 30 minutes
- 1 cup cornmeal (yellow, medium grind)
- 1/2 cup all-purpose flour
- 1 tsp cayenne pepper
- 2 large eggs
- 3 tbsp whole milk
- Oil for deep frying (neutral, 375°F)
- Remoulade sauce (store-bought or homemade)
Instructions
- Combine crab meat with 1 tbsp Old Bay, lemon juice, mayonnaise, and mustard in a small bowl. Mix gently to preserve crab chunks. Refrigerate 10 minutes.
- Pat shrimp completely dry with paper towels. Thread each shrimp onto a skewer, then slide a generous spoonful (about 1 tbsp) of crab mixture onto the skewer beside the shrimp, pressing gently to adhere. You should have 8 total skewers. Chill 10 minutes.
- Mix cornmeal, flour, cayenne, and remaining 1 tbsp Old Bay in a shallow bowl. Whisk eggs and milk together in another shallow bowl. Have both stations ready.
- Heat oil to precisely 375°F in a heavy-bottomed pot or Dutch oven. Use a thermometer.
- Working in batches of 4, dip each skewer into egg wash, letting excess drip off for 3 seconds, then roll in cornmeal mixture, pressing gently so coating adheres evenly. Coat should be thick but not clumpy.
- Carefully lower skewers into 375°F oil, working away from your body. Fry 2.5-3 minutes until cornmeal coating is deep golden and shrimp are opaque throughout. Do not crowd the pan.
- Remove with tongs to a wire rack set over paper towels. Allow 1 minute rest before serving.
- Serve immediately with remoulade sauce for dipping. The crab should be warm and crab-forward, with shrimp providing textural contrast and briny sweetness against the cornmeal crust.
Inspired by Steven Oakley’s winning seafood corndogs. This is a plausible recreation, not the chef’s original recipe.