Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Filling
- 18 ounces imitation crab, chopped
- 2 blocks cream cheese, 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
- 3 eggs, beaten
- 1/2 teaspoon Tabasco sauce, optional
- 2 cups panko breadcrumbs, as needed
For Frying and Serving
- 4 cups peanut oil, as needed for frying
- 1/2 cup sweet chili sauce, for serving
- 1/4 teaspoon salt, for seasoning after frying
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab, softened cream cheese, shredded mozzarella, chopped green onion, powdered sugar, garlic powder, and salt. Mix thoroughly by hand until all ingredients are smooth and well combined.
⏱️ 10 min
- 2
Line a casserole dish with parchment paper. Press the crab rangoon filling mixture evenly into the prepared dish, forming a compact block.
⏱️ 5 min
- 3
Place the casserole dish with the filling 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 block of filling from the freezer. Carefully lift it out of the dish using the parchment paper and cut it into desired mozzarella stick shapes (approximately 10-12 sticks).
⏱️ 5 min
- 5
Prepare three shallow pans for breading. In the first pan, add the all-purpose flour. In the second pan, whisk together the beaten eggs and optional Tabasco sauce. In the third pan, add the panko breadcrumbs.
⏱️ 5 min
- 6
Take each shaped crab rangoon stick and dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, roll it in the panko breadcrumbs, pressing firmly to ensure a thick and even coating.
⏱️ 10 min
- 7
In a deep pot or Dutch oven, heat the peanut oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few breaded sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, or until they are a deep golden brown and crispy. Use a spider skimmer or tongs to remove the fried sticks from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min
- 9
Lightly salt the fried Crab Rangoon Mozzarella Sticks immediately after removing them from the oil. Serve hot with sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
For the Filling
- 18 ounces imitation crab, chopped
- 2 blocks cream cheese, 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
- 3 eggs, beaten
- 1/2 teaspoon Tabasco sauce, optional
- 2 cups panko breadcrumbs, as needed
For Frying and Serving
- 4 cups peanut oil, as needed for frying
- 1/2 cup sweet chili sauce, for serving
- 1/4 teaspoon salt, for seasoning after frying
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab, softened cream cheese, shredded mozzarella, chopped green onion, powdered sugar, garlic powder, and salt. Mix thoroughly by hand until all ingredients are smooth and well combined.
⏱️ 10 min - 2
Line a casserole dish with parchment paper. Press the crab rangoon filling mixture evenly into the prepared dish, forming a compact block.
⏱️ 5 min - 3
Place the casserole dish with the filling 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 block of filling from the freezer. Carefully lift it out of the dish using the parchment paper and cut it into desired mozzarella stick shapes (approximately 10-12 sticks).
⏱️ 5 min - 5
Prepare three shallow pans for breading. In the first pan, add the all-purpose flour. In the second pan, whisk together the beaten eggs and optional Tabasco sauce. In the third pan, add the panko breadcrumbs.
⏱️ 5 min - 6
Take each shaped crab rangoon stick and dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, roll it in the panko breadcrumbs, pressing firmly to ensure a thick and even coating.
⏱️ 10 min - 7
In a deep pot or Dutch oven, heat the peanut oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few breaded sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, or until they are a deep golden brown and crispy. Use a spider skimmer or tongs to remove the fried sticks from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min - 9
Lightly salt the fried Crab Rangoon Mozzarella Sticks immediately after removing them from the oil. Serve hot with sweet chili sauce for dipping.