Gourmet Hot Dog: The Sponge Bob Recipe

Tom Lohr has eaten a hot dog at all 30 MLB ballparks and is the author of "Gone to the Dogs: In Search of the Best Ballpark Hot Dog."

If you have never had seafood on a hot dog, you don't know what you are missing. Beef and just about any type of fish or crustacean go well together. This hot dog combines the beefy goodness of a Hebrew National all-beef frank and the soft, fishy taste of crab cakes. While named after a cartoon, this dog is meant for fine dining.

Cook Time

Ingredients

• 1 package hot dog buns
• 1 package hot dogs, all-beef
• 2 packages frozen crab cakes
• 2 tomatoes
• 1 jar cocktail sauce
• 1 tin Old Bay seasoning

Instructions

1. Cook frozen crab cakes per instructions. Set aside.
2. Slice tomatoes into wedges. Set aside.
3. In a skillet over medium heat, cook hot dogs, rolling frequently to ensure even cooking.
4. When hot dogs are fully cooked, lay a frank into each bun.
5. Slice the crab cakes in half, lay two halves on one side of the bun.
6. Lay tomato wedges on the other side of the bun.
7. Spoon in a row of cocktail sauce down the middle of the bun.
8. Sprinkle the hot dog with Old Bay.

Comments

Tom Lohr (author) from Magdalena, NM on October 09, 2017:

Nope

Carole on October 09, 2017:

Do you ever get indigestion?