Jumbo Crab Mozzarella Sticks
Jumbo Crab Mozzarella Sticks
Ingredients
For the Crab Mixture
- 8 ounces block mozzarella, cut into 16 sticks, approximately 3 inches long and 1/2 inch thick
- 16 wonton wrappers
For the Breading and Frying
- 1 large egg
- 1 tablespoon water
- 2 cups panko breadcrumbs, as needed for coating
- 4 cups neutral oil, for frying, such as vegetable or canola oil
Instructions
- 1
In a medium bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, fresh lemon juice, chopped fresh parsley, and Old Bay seasoning. Mix until just combined, being careful not to break up the crab too much.
⏱️ 5 min
- 2
Lay out one wonton wrapper on a clean, dry surface. Place approximately 1 tablespoon of the prepared crab mixture in the center of the wonton wrapper. Lay one mozzarella stick on top of the crab mixture.
⏱️ 5 min
- 3
Fold one corner of the wonton wrapper over the filling, then fold in the two adjacent sides towards the center to enclose the filling, forming an envelope shape.
⏱️ 5 min
- 4
In a small bowl, whisk together the large egg with the 1 tablespoon of water to create an egg wash. Brush the remaining open edge of the wonton wrapper with this egg wash.
⏱️ 2 min
- 5
Roll the wonton wrapper tightly from the folded end to fully encase and seal the crab and mozzarella filling, forming a compact stick. Place the assembled stick on a parchment-lined baking sheet. Repeat this process for all remaining ingredients.
⏱️ 10 min
- 6
Once all sticks are assembled, place the baking sheet in the freezer for at least 30 minutes. This step is crucial to help the sticks hold their shape and prevent the cheese from oozing out during frying.
⏱️ 30 min
- 7
While the sticks are freezing, prepare your breading station. Place the panko breadcrumbs in a shallow dish. Have the egg wash ready in another shallow dish.
⏱️ 3 min
- 8
Once frozen, dip each crab mozzarella stick into the egg wash, ensuring it is thoroughly coated. Immediately transfer the stick to the panko breadcrumbs and coat it generously on all sides, pressing gently to adhere the crumbs.
⏱️ 5 min
- 9
Heat the neutral oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 10
Carefully place a few breaded, frozen crab mozzarella sticks into the hot oil, ensuring not to overcrowd the pan. Fry them for 2-3 minutes, turning frequently, until they turn a crispy golden brown on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 5 min•🌡️ 350
- 11
Once golden brown and crispy, remove the fried sticks from the oil using a slotted spoon or tongs and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately while hot for the best crispy texture and gooey cheese pull.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Crab Mozzarella Sticks
For the Crab Mixture
- 8 ounces block mozzarella, cut into 16 sticks, approximately 3 inches long and 1/2 inch thick
- 16 wonton wrappers
For the Breading and Frying
- 1 large egg
- 1 tablespoon water
- 2 cups panko breadcrumbs, as needed for coating
- 4 cups neutral oil, for frying, such as vegetable or canola oil
Instructions
- 1
In a medium bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, fresh lemon juice, chopped fresh parsley, and Old Bay seasoning. Mix until just combined, being careful not to break up the crab too much.
⏱️ 5 min - 2
Lay out one wonton wrapper on a clean, dry surface. Place approximately 1 tablespoon of the prepared crab mixture in the center of the wonton wrapper. Lay one mozzarella stick on top of the crab mixture.
⏱️ 5 min - 3
Fold one corner of the wonton wrapper over the filling, then fold in the two adjacent sides towards the center to enclose the filling, forming an envelope shape.
⏱️ 5 min - 4
In a small bowl, whisk together the large egg with the 1 tablespoon of water to create an egg wash. Brush the remaining open edge of the wonton wrapper with this egg wash.
⏱️ 2 min - 5
Roll the wonton wrapper tightly from the folded end to fully encase and seal the crab and mozzarella filling, forming a compact stick. Place the assembled stick on a parchment-lined baking sheet. Repeat this process for all remaining ingredients.
⏱️ 10 min - 6
Once all sticks are assembled, place the baking sheet in the freezer for at least 30 minutes. This step is crucial to help the sticks hold their shape and prevent the cheese from oozing out during frying.
⏱️ 30 min - 7
While the sticks are freezing, prepare your breading station. Place the panko breadcrumbs in a shallow dish. Have the egg wash ready in another shallow dish.
⏱️ 3 min - 8
Once frozen, dip each crab mozzarella stick into the egg wash, ensuring it is thoroughly coated. Immediately transfer the stick to the panko breadcrumbs and coat it generously on all sides, pressing gently to adhere the crumbs.
⏱️ 5 min - 9
Heat the neutral oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 10
Carefully place a few breaded, frozen crab mozzarella sticks into the hot oil, ensuring not to overcrowd the pan. Fry them for 2-3 minutes, turning frequently, until they turn a crispy golden brown on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 5 min•🌡️ 350 - 11
Once golden brown and crispy, remove the fried sticks from the oil using a slotted spoon or tongs and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately while hot for the best crispy texture and gooey cheese pull.
⏱️ 5 min