Make the seafood sticks – In a bowl, combine crab, shrimp, cheddar, jalapeño, green onion, garlic powder, paprika, salt, and pepper. Form into 6 small log shapes (like mini sausages) and push skewers through. Chill 30 minutes to firm up.
Prepare batter – Whisk cornmeal, flour, sugar, baking powder, and salt. Stir in buttermilk and egg until smooth.
Coat – Dip chilled seafood skewers in batter, then roll in crushed nacho cheese chips to coat.
Fry – Heat oil to 350°F (175°C). Fry corn dogs 3–4 minutes, turning, until golden brown and cooked through. Drain on paper towels.
Serve – Pair with nacho cheese sauce, spicy mayo, or salsa for dipping.
✨ These are crunchy, cheesy, seafood-stuffed corn dogs with a nacho twist — perfect for parties, game day, or when you want to surprise your guests with something outrageous but delicious.
Would you like me to also give you a baked version (less oily, still crunchy) for these?
