Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Filling
- 18 ounces cream cheese, softened
- 2 cups mozzarella cheese, shredded
- 1/4 cup green onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 18 ounces imitation crab, chopped
For the Breading
- 1 cup all-purpose flour, for dredging
- 2 egg, beaten
- 2 cups Panko breadcrumbs
For Frying
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, chopped green onion, garlic powder, salt, and powdered sugar. Mix thoroughly until well combined.
⏱️ 5 min
- 2
Incorporate the chopped imitation crab into the mixture. Mix all ingredients thoroughly until well combined.
⏱️ 2 min
- 3
Line a square or rectangular baking dish with parchment paper, leaving an overhang on the sides to easily lift the mixture later. Press the crab rangoon mixture evenly into the prepared dish to form a solid block. Place the dish in the freezer for approximately 1 hour to allow the mixture to firm up completely.
⏱️ 63 min
- 4
Once the mixture is frozen solid, remove it from the dish by lifting the parchment paper. Place the block on a cutting board and use a sharp knife to cut it into individual rectangular "stick" shapes (approximately 1 inch wide and 3-4 inches long).
⏱️ 5 min
- 5
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten egg, and one with Panko breadcrumbs.
⏱️ 2 min
- 6
Take each frozen stick and first dredge it in the flour, ensuring it's fully coated. Then, dip it into the beaten egg, letting any excess drip off. Finally, thoroughly coat the stick in Panko breadcrumbs, pressing gently to adhere.
⏱️ 15 min
- 7
Place the breaded sticks back into the freezer for at least 15 more minutes. This step helps the breading adhere better and prevents the cheese from melting too quickly during frying.
⏱️ 16 min
- 8
Heat cooking oil in a deep pot or fryer to 350-375°F. Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the frozen, breaded sticks into the hot oil, frying in batches to avoid overcrowding. Fry the sticks for 3-5 minutes, or until they are golden brown and crispy on all sides, and the cheese inside is gooey and melted.
⏱️ 10 min•🌡️ 350
- 10
Remove the fried sticks from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with sweet chili sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
Ingredients
For the Filling
- 18 ounces cream cheese, softened
- 2 cups mozzarella cheese, shredded
- 1/4 cup green onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 18 ounces imitation crab, chopped
For the Breading
- 1 cup all-purpose flour, for dredging
- 2 egg, beaten
- 2 cups Panko breadcrumbs
For Frying
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, chopped green onion, garlic powder, salt, and powdered sugar. Mix thoroughly until well combined.
⏱️ 5 min - 2
Incorporate the chopped imitation crab into the mixture. Mix all ingredients thoroughly until well combined.
⏱️ 2 min - 3
Line a square or rectangular baking dish with parchment paper, leaving an overhang on the sides to easily lift the mixture later. Press the crab rangoon mixture evenly into the prepared dish to form a solid block. Place the dish in the freezer for approximately 1 hour to allow the mixture to firm up completely.
⏱️ 63 min - 4
Once the mixture is frozen solid, remove it from the dish by lifting the parchment paper. Place the block on a cutting board and use a sharp knife to cut it into individual rectangular "stick" shapes (approximately 1 inch wide and 3-4 inches long).
⏱️ 5 min - 5
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten egg, and one with Panko breadcrumbs.
⏱️ 2 min - 6
Take each frozen stick and first dredge it in the flour, ensuring it's fully coated. Then, dip it into the beaten egg, letting any excess drip off. Finally, thoroughly coat the stick in Panko breadcrumbs, pressing gently to adhere.
⏱️ 15 min - 7
Place the breaded sticks back into the freezer for at least 15 more minutes. This step helps the breading adhere better and prevents the cheese from melting too quickly during frying.
⏱️ 16 min - 8
Heat cooking oil in a deep pot or fryer to 350-375°F. Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the frozen, breaded sticks into the hot oil, frying in batches to avoid overcrowding. Fry the sticks for 3-5 minutes, or until they are golden brown and crispy on all sides, and the cheese inside is gooey and melted.
⏱️ 10 min•🌡️ 350 - 10
Remove the fried sticks from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with sweet chili sauce for dipping.
⏱️ 2 min