Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Filling
- 18 ounces imitation crab, chopped
- 2 cream cheese, blocks, softened
- 2 cups mozzarella cheese, shredded
- 1/4 cup green onion, chopped
- 1 tablespoon powdered sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Breading
- 1 cup all-purpose flour, as needed for dredging
- 3 eggs, beaten
- 1/2 teaspoon Tabasco sauce, optional, for egg wash
- 2 cups panko breadcrumbs, as needed for coating
For Frying and Serving
- 4 cups peanut oil, or enough to deep fry
- 1/4 teaspoon salt, optional, for seasoning after frying
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab, softened cream cheese, shredded mozzarella cheese, chopped green onion, powdered sugar, garlic powder, and salt. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min
- 2
Line a casserole dish or baking sheet with parchment paper. Transfer the crab rangoon mixture to the prepared dish and press it down evenly to form a compact layer.
⏱️ 5 min
- 3
Place the dish with the crab rangoon mixture into the freezer for 30 to 60 minutes. This will allow the mixture to firm up, making it easier to cut and handle.
⏱️ 60 min
- 4
Once firm, remove the mixture from the freezer. Carefully lift the parchment paper and the crab rangoon block out of the dish. On a cutting board, cut the block into mozzarella stick shapes, approximately 1 inch wide and 3-4 inches long.
⏱️ 5 min
- 5
Prepare your breading station: Place all-purpose flour in one shallow dish, beaten eggs (whisked with Tabasco sauce if desired) in a second shallow dish, and panko breadcrumbs in a third shallow dish.
⏱️ 3 min
- 6
Take each crab rangoon stick and dredge it first in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the stick into the beaten egg, allowing any excess to drip off. Finally, coat the stick thoroughly in the panko breadcrumbs, pressing the crumbs firmly onto all sides to ensure full coverage.
⏱️ 10 min
- 7
In a deep pot or Dutch oven, heat the peanut oil to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few breaded crab rangoon sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, or until they are golden brown and crispy. Use a spider tool or slotted spoon to turn them occasionally for even cooking.
⏱️ 3 min•🌡️ 350
- 9
Remove the fried sticks from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with salt immediately after frying, if desired.
⏱️ 1 min
- 10
Repeat the frying process with the remaining sticks. Serve the Crab Rangoon Mozzarella Sticks hot with sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
For the Filling
- 18 ounces imitation crab, chopped
- 2 cream cheese, blocks, softened
- 2 cups mozzarella cheese, shredded
- 1/4 cup green onion, chopped
- 1 tablespoon powdered sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Breading
- 1 cup all-purpose flour, as needed for dredging
- 3 eggs, beaten
- 1/2 teaspoon Tabasco sauce, optional, for egg wash
- 2 cups panko breadcrumbs, as needed for coating
For Frying and Serving
- 4 cups peanut oil, or enough to deep fry
- 1/4 teaspoon salt, optional, for seasoning after frying
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab, softened cream cheese, shredded mozzarella cheese, chopped green onion, powdered sugar, garlic powder, and salt. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min - 2
Line a casserole dish or baking sheet with parchment paper. Transfer the crab rangoon mixture to the prepared dish and press it down evenly to form a compact layer.
⏱️ 5 min - 3
Place the dish with the crab rangoon mixture into the freezer for 30 to 60 minutes. This will allow the mixture to firm up, making it easier to cut and handle.
⏱️ 60 min - 4
Once firm, remove the mixture from the freezer. Carefully lift the parchment paper and the crab rangoon block out of the dish. On a cutting board, cut the block into mozzarella stick shapes, approximately 1 inch wide and 3-4 inches long.
⏱️ 5 min - 5
Prepare your breading station: Place all-purpose flour in one shallow dish, beaten eggs (whisked with Tabasco sauce if desired) in a second shallow dish, and panko breadcrumbs in a third shallow dish.
⏱️ 3 min - 6
Take each crab rangoon stick and dredge it first in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the stick into the beaten egg, allowing any excess to drip off. Finally, coat the stick thoroughly in the panko breadcrumbs, pressing the crumbs firmly onto all sides to ensure full coverage.
⏱️ 10 min - 7
In a deep pot or Dutch oven, heat the peanut oil to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few breaded crab rangoon sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, or until they are golden brown and crispy. Use a spider tool or slotted spoon to turn them occasionally for even cooking.
⏱️ 3 min•🌡️ 350 - 9
Remove the fried sticks from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with salt immediately after frying, if desired.
⏱️ 1 min - 10
Repeat the frying process with the remaining sticks. Serve the Crab Rangoon Mozzarella Sticks hot with sweet chili sauce for dipping.
⏱️ 1 min