Crab Rangoon Sticks
Crab Rangoon Sticks
Ingredients
For the Crab Rangoon Filling
- 8 ounces imitation crab meat, cut into bite-sized pieces
- 8 ounces cream cheese, softened
- 8 ounces shredded mozzarella cheese
- 1 tablespoon butter, melted
- 1 splash soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon condensed milk
- 2 green onions, chopped, plus more for garnish
For Breading and Frying
- 1 cup all-purpose flour, as needed for coating
- 2 eggs, beaten, as needed for coating
- 2 cups panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the cut imitation crab meat, softened cream cheese, shredded mozzarella cheese, melted butter, soy sauce, garlic powder, and condensed milk.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly with a fork, ensuring to shred the crab meat as you mix until the mixture is fully combined and evenly distributed.
⏱️ 5 min
- 3
Add the chopped green onions to the mixture and fold them in until well incorporated.
⏱️ 2 min
- 4
Line a container (such as a loaf pan or small baking dish) with parchment paper. Spread the crab rangoon mixture evenly into the parchment-lined container. Place another piece of parchment paper over the top and press down with your hands to create a uniform, even layer.
⏱️ 3 min
- 5
Transfer the container to the freezer and chill for 1 hour to allow the mixture to firm up completely.
⏱️ 60 min
- 6
Once firm, remove the mixture from the freezer. Lift it out of the container using the parchment paper and place it on a cutting board. Cut the chilled mixture into approximately 16 stick shapes, depending on your desired thickness.
⏱️ 5 min
- 7
Set up a standard breading station: Place all-purpose flour in one shallow bowl, beaten eggs in a second shallow bowl, and panko breadcrumbs in a third shallow bowl.
⏱️ 2 min
- 8
Take each chilled crab rangoon stick and coat it thoroughly in flour, shaking off any excess. Then, dip it in the beaten eggs, allowing any excess to drip off. Finally, roll it in panko breadcrumbs, making sure to pack the panko on for full coverage.
⏱️ 8 min
- 9
Place the breaded sticks back on a baking sheet lined with parchment paper and return them to the freezer for 15 minutes to allow the breading to set.
⏱️ 15 min
- 10
While the sticks are chilling, heat about 2-3 inches of vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 11
Carefully place a few chilled, breaded crab rangoon sticks into the hot oil, being careful not to overcrowd the pan. Fry the sticks for 2 to 3 minutes, or until they are golden brown and crispy on all sides, turning occasionally.
⏱️ 5 min•🌡️ 350
- 12
Remove the fried sticks from the oil with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
⏱️ 5 min
- 13
Serve immediately, garnished with additional chopped green onions if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Sticks
Ingredients
For the Crab Rangoon Filling
- 8 ounces imitation crab meat, cut into bite-sized pieces
- 8 ounces cream cheese, softened
- 8 ounces shredded mozzarella cheese
- 1 tablespoon butter, melted
- 1 splash soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon condensed milk
- 2 green onions, chopped, plus more for garnish
For Breading and Frying
- 1 cup all-purpose flour, as needed for coating
- 2 eggs, beaten, as needed for coating
- 2 cups panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the cut imitation crab meat, softened cream cheese, shredded mozzarella cheese, melted butter, soy sauce, garlic powder, and condensed milk.
⏱️ 5 min - 2
Mix all the ingredients thoroughly with a fork, ensuring to shred the crab meat as you mix until the mixture is fully combined and evenly distributed.
⏱️ 5 min - 3
Add the chopped green onions to the mixture and fold them in until well incorporated.
⏱️ 2 min - 4
Line a container (such as a loaf pan or small baking dish) with parchment paper. Spread the crab rangoon mixture evenly into the parchment-lined container. Place another piece of parchment paper over the top and press down with your hands to create a uniform, even layer.
⏱️ 3 min - 5
Transfer the container to the freezer and chill for 1 hour to allow the mixture to firm up completely.
⏱️ 60 min - 6
Once firm, remove the mixture from the freezer. Lift it out of the container using the parchment paper and place it on a cutting board. Cut the chilled mixture into approximately 16 stick shapes, depending on your desired thickness.
⏱️ 5 min - 7
Set up a standard breading station: Place all-purpose flour in one shallow bowl, beaten eggs in a second shallow bowl, and panko breadcrumbs in a third shallow bowl.
⏱️ 2 min - 8
Take each chilled crab rangoon stick and coat it thoroughly in flour, shaking off any excess. Then, dip it in the beaten eggs, allowing any excess to drip off. Finally, roll it in panko breadcrumbs, making sure to pack the panko on for full coverage.
⏱️ 8 min - 9
Place the breaded sticks back on a baking sheet lined with parchment paper and return them to the freezer for 15 minutes to allow the breading to set.
⏱️ 15 min - 10
While the sticks are chilling, heat about 2-3 inches of vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 11
Carefully place a few chilled, breaded crab rangoon sticks into the hot oil, being careful not to overcrowd the pan. Fry the sticks for 2 to 3 minutes, or until they are golden brown and crispy on all sides, turning occasionally.
⏱️ 5 min•🌡️ 350 - 12
Remove the fried sticks from the oil with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
⏱️ 5 min - 13
Serve immediately, garnished with additional chopped green onions if desired.