Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Crab Rangoon Mixture
- 18 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/4 cup green onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 18 ounces imitation crab meat, chopped
For Breading
- 1 cup all-purpose flour, as needed
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, as needed
For Frying and Serving
- 4 cups vegetable oil, for deep frying, as needed
- 1/2 cup sweet chili sauce, for serving, optional
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, chopped green onion, garlic powder, salt, powdered sugar, and chopped imitation crab meat. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
⏱️ 10 min
- 2
Transfer the mixture into a baking dish (approximately 9x13 inches) lined with parchment paper, spreading it evenly to form a compact block. Place the baking dish in the freezer for approximately 1 hour, or until the mixture is firm enough to handle and cut.
⏱️ 5 min
- 3
Once firm, remove the block from the baking dish using the parchment paper. Place it on a cutting board and cut it into desired stick or square shapes, about 1 inch wide and 3-4 inches long, or 1 1/2-inch squares.
⏱️ 5 min
- 4
Set up a breading station. Prepare three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with Panko breadcrumbs.
⏱️ 2 min
- 5
Dip each frozen stick first into the flour, ensuring it's fully coated. Shake off any excess. Then, dip it into the beaten egg, allowing excess to drip off. Finally, coat it generously in the Panko breadcrumbs, pressing gently to adhere the crumbs all around.
⏱️ 15 min
- 6
Place the breaded sticks on a clean plate or baking sheet and return them to the freezer for an additional 15 minutes. This helps the coating set and prevents the cheese from melting too quickly during frying.
⏱️ 5 min
- 7
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350-375°F. Ensure there is enough oil to submerge the sticks completely.
⏱️ 5 min•🌡️ 365
- 8
Carefully fry the sticks in batches to avoid overcrowding the pot, which can lower the oil temperature. Fry for 2-4 minutes per batch, or until they are golden brown and crispy on all sides. The internal cheese should be melted and gooey.
⏱️ 12 min
- 9
Remove the fried sticks with a slotted spoon or spider and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min
- 10
Serve hot, optionally with sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
Ingredients
For the Crab Rangoon Mixture
- 18 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/4 cup green onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 18 ounces imitation crab meat, chopped
For Breading
- 1 cup all-purpose flour, as needed
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, as needed
For Frying and Serving
- 4 cups vegetable oil, for deep frying, as needed
- 1/2 cup sweet chili sauce, for serving, optional
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, chopped green onion, garlic powder, salt, powdered sugar, and chopped imitation crab meat. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
⏱️ 10 min - 2
Transfer the mixture into a baking dish (approximately 9x13 inches) lined with parchment paper, spreading it evenly to form a compact block. Place the baking dish in the freezer for approximately 1 hour, or until the mixture is firm enough to handle and cut.
⏱️ 5 min - 3
Once firm, remove the block from the baking dish using the parchment paper. Place it on a cutting board and cut it into desired stick or square shapes, about 1 inch wide and 3-4 inches long, or 1 1/2-inch squares.
⏱️ 5 min - 4
Set up a breading station. Prepare three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with Panko breadcrumbs.
⏱️ 2 min - 5
Dip each frozen stick first into the flour, ensuring it's fully coated. Shake off any excess. Then, dip it into the beaten egg, allowing excess to drip off. Finally, coat it generously in the Panko breadcrumbs, pressing gently to adhere the crumbs all around.
⏱️ 15 min - 6
Place the breaded sticks on a clean plate or baking sheet and return them to the freezer for an additional 15 minutes. This helps the coating set and prevents the cheese from melting too quickly during frying.
⏱️ 5 min - 7
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350-375°F. Ensure there is enough oil to submerge the sticks completely.
⏱️ 5 min•🌡️ 365 - 8
Carefully fry the sticks in batches to avoid overcrowding the pot, which can lower the oil temperature. Fry for 2-4 minutes per batch, or until they are golden brown and crispy on all sides. The internal cheese should be melted and gooey.
⏱️ 12 min - 9
Remove the fried sticks with a slotted spoon or spider and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min - 10
Serve hot, optionally with sweet chili sauce for dipping.
⏱️ 1 min