Nashville Hot Oil Crab Rangoon Cheese Stick
Nashville Hot Oil Crab Rangoon Cheese Stick
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1/2 cup crab meat, drained
- 2 tablespoons green onions, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Nashville Hot Oil
- 2 tablespoons chili flakes
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup oil
For the Dipping Sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes
- 1 tablespoon Nashville hot oil
Other Ingredients
- wonton wrappers, as needed
- mozzarella cheese sticks, as needed
- 1 egg
- 1 tablespoon water
- oil, for frying
Instructions
- 1
In a medium bowl, combine the softened cream cheese, drained crab meat, chopped green onions, Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 2
Lay a wonton wrapper flat on a clean surface. Place a scoop of the prepared crab rangoon filling in the center of the wrapper. Carefully place a mozzarella cheese stick on top of the crab rangoon filling.
⏱️ 5 min
- 3
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Moisten the edges of the wonton wrapper with the egg wash. Fold the wrapper over the mozzarella cheese stick, then fold the sides inwards. Tightly roll the wrapper to form a compact stick shape, ensuring all edges are sealed. Repeat this process for the remaining wrappers and filling.
⏱️ 15 min
- 4
Heat a sufficient amount of oil for frying in a deep pan or pot over medium-high heat. Once the oil is hot (around 350-375°F), carefully place the assembled cheese sticks into the hot oil. Fry for approximately 3-4 minutes, or until they are golden brown and crispy. Work in batches to avoid overcrowding the pan. Remove the fried cheese sticks and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360
- 5
While the cheese sticks are frying, prepare the Nashville Hot Oil. In a separate heatproof bowl, combine 2 tablespoons chili flakes, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Heat 1/4 cup of oil in a small saucepan until it is hot and shimmering. Carefully pour the hot oil over the spice mixture and mix well to combine all ingredients.
⏱️ 5 min - 6
In a small bowl, combine 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chili flakes, and 1 tablespoon of the freshly prepared Nashville hot oil. Stir thoroughly until all ingredients are well mixed to create the dipping sauce.
⏱️ 5 min
- 7
Serve the hot, crispy Nashville Hot Oil Crab Rangoon Cheese Sticks immediately with the prepared dipping sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Nashville Hot Oil Crab Rangoon Cheese Stick
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1/2 cup crab meat, drained
- 2 tablespoons green onions, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Nashville Hot Oil
- 2 tablespoons chili flakes
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup oil
For the Dipping Sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes
- 1 tablespoon Nashville hot oil
Other Ingredients
- wonton wrappers, as needed
- mozzarella cheese sticks, as needed
- 1 egg
- 1 tablespoon water
- oil, for frying
Instructions
- 1
In a medium bowl, combine the softened cream cheese, drained crab meat, chopped green onions, Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 2
Lay a wonton wrapper flat on a clean surface. Place a scoop of the prepared crab rangoon filling in the center of the wrapper. Carefully place a mozzarella cheese stick on top of the crab rangoon filling.
⏱️ 5 min - 3
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Moisten the edges of the wonton wrapper with the egg wash. Fold the wrapper over the mozzarella cheese stick, then fold the sides inwards. Tightly roll the wrapper to form a compact stick shape, ensuring all edges are sealed. Repeat this process for the remaining wrappers and filling.
⏱️ 15 min - 4
Heat a sufficient amount of oil for frying in a deep pan or pot over medium-high heat. Once the oil is hot (around 350-375°F), carefully place the assembled cheese sticks into the hot oil. Fry for approximately 3-4 minutes, or until they are golden brown and crispy. Work in batches to avoid overcrowding the pan. Remove the fried cheese sticks and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360 - 5
While the cheese sticks are frying, prepare the Nashville Hot Oil. In a separate heatproof bowl, combine 2 tablespoons chili flakes, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Heat 1/4 cup of oil in a small saucepan until it is hot and shimmering. Carefully pour the hot oil over the spice mixture and mix well to combine all ingredients.
⏱️ 5 min - 6
In a small bowl, combine 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chili flakes, and 1 tablespoon of the freshly prepared Nashville hot oil. Stir thoroughly until all ingredients are well mixed to create the dipping sauce.
⏱️ 5 min - 7
Serve the hot, crispy Nashville Hot Oil Crab Rangoon Cheese Sticks immediately with the prepared dipping sauce on the side.