Fancy a change from regular hot dogs? Try our delicious ‘sea dogs’. These prawn and crab hot dogs have all the comforting flavours of a crab and sweetcorn chowder, but in hot dog form! Making your own seafood sausages is easier than you might think – and surprisingly delicious.
- The inspiration: “When contemplating a seafood hot dog alternative, I took inspiration from Thai crab cakes, which use blended prawn and cornflour to create a wonderfully ‘bouncy’ texture, perfect for replicating that same bite of a hot dog sausage,” says Pollyanna.
- Make ahead: You can make, shape and blanch the sea dogs up to a day in advance, then store, covered, in the fridge and simply pan-fry to reheat and crisp up.
- Easy swap: For pescatarians, omit the bacon – replace with diced cherry tomatoes.
Check out more delicious and decadent seafood recipes.
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Ingredients
For the ‘hot dogs’
- 300g raw peeled prawns
- 200g white crabmeat
- 1 tbsp cornflour
- ½ tsp garlic powder
- ½ tsp onion powder
- Finely grated zest 1 lemon
- 1 tbsp roughly chopped parsley
- 1-2 tbsp olive oil, plus extra for greasing
For the corn salsa
- 3 streaky bacon rashers, finely chopped
- 165g (drained weight) tin sweetcorn
- Drizzle olive oil
- 1 spring onion, finely chopped
- 1 tbsp finely chopped parsley
- Squeeze lemon juice
To serve
- 6 hot dog buns
- 6 tsp soured cream
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Method
- Put the ingredients for the sea dogs (except the olive oil) in a food processor and whizz until smooth. Lightly oil a large, high-sided oven tray (and oil your hands too as the mixture is sticky). Divide the mixture into 6 balls and roll them into even sausages, then lay in the tray. Pour over boiling water, then roll the sausages over so they get sealed by the hot water – this gives them structure and makes them much easier to work with. You can now either lift the sausages out of the water and put them in the fridge until ready to cook, or fry straightaway.
- To make the salsa, heat a large non-stick frying pan and add the bacon, corn and a small drizzle of olive oil. Stir over a high heat until the bacon is crisp and the corn has charred a little. Transfer to a bowl to cool. Once cooled, stir in the spring onion and parsley, then taste and add salt, pepper and lemon juice accordingly.
- Wipe out the frying pan and return to the heat with 1 tbsp olive oil. Add the sausages and fry until golden all over, carefully rotating the sausages to get an even colouring. Serve in the hot dog buns with soured cream and spoonfuls of the corn salsa.
Nutrition
- 335kcals Calories
- 9.3g (2.2g saturated) Fat
- 24g Protein
- 38g (4.9g sugars) Carbs
- 2.8g Fibre
- 2.2g Salt
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