Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Crab Rangoon Mixture
- 16 ounces cream cheese, 2 packs, softened
- 1/2 cup green onion, chopped
- 2 cups mozzarella cheese, shredded
- 8 ounces imitation crab meat, finely chopped
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- salt, to taste
For Breading and Frying
- 1 cup all-purpose flour
- 2 large egg, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, chopped green onion, shredded mozzarella cheese, and finely chopped imitation crab meat. Mix well with a spatula until all ingredients are evenly distributed.
⏱️ 5 min
- 2
Season the mixture with onion powder, garlic powder, and salt to taste. Continue mixing until the seasonings are fully incorporated.
⏱️ 3 min
- 3
Line a baking tray with parchment paper. Transfer the crab rangoon mixture onto the prepared tray and spread it evenly into a flat layer, about 1/2-inch thick. Ensure the surface is as smooth as possible.
⏱️ 5 min
- 4
Place the baking tray in the freezer for at least 1 hour, or until the mixture is firm enough to handle and cut without sticking.
⏱️ 60 min
- 5
Once firm, remove the mixture from the freezer. Using a sharp knife, cut the frozen slab into stick shapes, approximately 1-inch wide and 3-inches long.
⏱️ 5 min
- 6
Set up three separate breading stations: one shallow bowl with all-purpose flour, one shallow bowl with the beaten eggs (egg wash), and one shallow bowl with panko breadcrumbs.
⏱️ 2 min
- 7
Take each crab rangoon stick and dredge it thoroughly in the flour, shaking off any excess. Then, dip the flour-coated stick into the egg wash, ensuring it's fully coated. Finally, roll the stick in the panko breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 5 min
- 8
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the sticks.
⏱️ 5 min•🌡️ 350
- 9
Carefully place a few breaded sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 10
Using a slotted spoon or spider strainer, remove the fried sticks from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 2 min
- 11
Repeat the frying process with the remaining sticks. Serve the Crab Rangoon Mozzarella Sticks immediately with your favorite dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
For the Crab Rangoon Mixture
- 16 ounces cream cheese, 2 packs, softened
- 1/2 cup green onion, chopped
- 2 cups mozzarella cheese, shredded
- 8 ounces imitation crab meat, finely chopped
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- salt, to taste
For Breading and Frying
- 1 cup all-purpose flour
- 2 large egg, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, chopped green onion, shredded mozzarella cheese, and finely chopped imitation crab meat. Mix well with a spatula until all ingredients are evenly distributed.
⏱️ 5 min - 2
Season the mixture with onion powder, garlic powder, and salt to taste. Continue mixing until the seasonings are fully incorporated.
⏱️ 3 min - 3
Line a baking tray with parchment paper. Transfer the crab rangoon mixture onto the prepared tray and spread it evenly into a flat layer, about 1/2-inch thick. Ensure the surface is as smooth as possible.
⏱️ 5 min - 4
Place the baking tray in the freezer for at least 1 hour, or until the mixture is firm enough to handle and cut without sticking.
⏱️ 60 min - 5
Once firm, remove the mixture from the freezer. Using a sharp knife, cut the frozen slab into stick shapes, approximately 1-inch wide and 3-inches long.
⏱️ 5 min - 6
Set up three separate breading stations: one shallow bowl with all-purpose flour, one shallow bowl with the beaten eggs (egg wash), and one shallow bowl with panko breadcrumbs.
⏱️ 2 min - 7
Take each crab rangoon stick and dredge it thoroughly in the flour, shaking off any excess. Then, dip the flour-coated stick into the egg wash, ensuring it's fully coated. Finally, roll the stick in the panko breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 5 min - 8
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the sticks.
⏱️ 5 min•🌡️ 350 - 9
Carefully place a few breaded sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 10
Using a slotted spoon or spider strainer, remove the fried sticks from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 2 min - 11
Repeat the frying process with the remaining sticks. Serve the Crab Rangoon Mozzarella Sticks immediately with your favorite dipping sauce.
⏱️ 3 min