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    You are in: Home / Recipes / Shrimp and Crawfish Corn Dogs Recipe
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    Shrimp and Crawfish Corn Dogs

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    7 hrs

    20 mins

    gailanng's Note:

    A Cajun recipe primarily served as an appetizer. Prep times includes chill time. From The Flavor of L'Auberge cookbook.

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    Units: US | Metric

    Spicy Mustard


    1. 1
      Combine the shrimp and kosher salt in a food processor and pulse until the shrimp are coarsely chopped. Add the egg, cream, Worcestershire sauce, hot sauce and Cajun seasoning and process until smooth.
    2. 2
      Combine the crawfish, corn and green onions in a large bowl. Fold in the puréed shrimp mixture. Divide the mixture into twelve 1/3-cup portions.
    3. 3
      With moistened hands shape the mixture into 1 1/2 x 3-inch logs and arrange on a baking sheet. Insert a popsicle stick into one end of each log, pushing the stick almost to the other end. Cover the corn dogs and chill in the refrigerator for 4 to 6 hours.
    4. 4
      Mix the flour, cornmeal, paprika and 1 teaspoon salt in a medium bowl. Whisk in the beer. Dip one corn dog at a time in the batter, coating the corn dog and 1/2-inch of the popsicle stick evenly. Deep-fry the corn dogs 4 at a time in peanut oil heated to 350°F Drain on paper towels and serve immediately.
    5. 5
      To Make The Spicy Mustard: Combine the Dijon mustard, mayonnaise, chives, Worcestershire sauce, hot sauce, and dry mustard in a medium bowl and mix well. Season with salt and pepper.

    Ratings & Reviews:


    Nutritional Facts for Shrimp and Crawfish Corn Dogs

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 346.2
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 3.5 g
    Cholesterol 96.0 mg
    Sodium 1227.4 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 1.9 g
    Sugars 3.0 g
    Protein 10.6 g

    The following items or measurements are not included:

    crawfish tails

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