Photo: David Todd McCarty
Lobster Corn Dogs with Spicy Mustard Sauce
24 ingredients
Makes 12 corn dogs
openrecipes
Estimated Nutrition (whole recipe, rough)
985
Calories
50g
Protein
27g
Fat
130g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup mayonnaise
- 1/4 cup whole grain Dijon mustard
- 2 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 2 teaspoons dry mustard
- 2 dashes of Worcestershire sauce
- 2 dashes of hot pepper sauce
- 8 ounces uncooked medium shrimp, peeled, deveined
- 1/2 teaspoon coarse kosher salt
- 1 large egg
- 2 tablespoons heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon Cajun seasoning*
- 1/2 teaspoon hot pepper sauce
- 1 pound cooked lobster meat, cut into 1/4- to 1/3-inch cubes (about 4 cups)
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup thinly sliced green onions (about 4)
- 12 ice-pop sticks
- 1 cup all purpose flour
- 1/4 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1 cup lager beer
- Peanut oil (for frying)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes