Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For Assembly and Breading
- 8 low-moisture part-skim mozzarella cheese slices
- 2 large eggs, beaten for egg wash
- 1 cup all-purpose flour, as needed for dredging
- 2 cups Panko breadcrumbs, as needed for dredging
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for serving
- 1 tablespoon green onions, sliced, for garnish
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, granulated sugar, finely chopped imitation crab meat, finely chopped green onions, soy sauce, and ginger garlic paste. Mix thoroughly until all ingredients are well combined and the mixture is smooth and thick.
⏱️ 5 min
- 2
Transfer the crab rangoon filling into a piping bag. Lay out the mozzarella cheese slices on a clean surface. Pipe a clean line of the filling about 1/4 of the way through each cheese slice.
⏱️ 5 min
- 3
Brush one long edge of each mozzarella slice with a small amount of the beaten egg (this will act as a 'glue'). Carefully and tightly roll up each mozzarella slice to form a stick, ensuring the filling is enclosed.
⏱️ 5 min
- 4
Prepare three shallow bowls: one with all-purpose flour, one with the remaining beaten eggs (egg wash), and one with Panko breadcrumbs. Dredge each rolled stick first in the flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 5 min
- 5
Dip the floured stick into the egg wash, allowing any excess to drip off. Then, coat the stick thoroughly with Panko breadcrumbs, pressing gently to ensure good adhesion. For an extra crispy crust, repeat the egg wash and Panko breadcrumb coating one more time for each stick.
⏱️ 5 min
- 6
Place the breaded sticks on a plate or baking sheet lined with parchment paper. Freeze for 35 minutes to help them hold their shape during frying. If preparing ahead for the next day, refrigerate instead of freezing.
⏱️ 35 min
- 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Carefully place a few frozen or chilled sticks into the hot oil, ensuring not to overcrowd the pot. Fry for about 2 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 3 min•🌡️ 350
- 8
Remove the fried sticks with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining sticks.
⏱️ 2 min
- 9
Serve the hot Crab Rangoon Mozzarella Sticks piled high on a plate, garnished with sliced green onions, and with sweet chili sauce on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
For Assembly and Breading
- 8 low-moisture part-skim mozzarella cheese slices
- 2 large eggs, beaten for egg wash
- 1 cup all-purpose flour, as needed for dredging
- 2 cups Panko breadcrumbs, as needed for dredging
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for serving
- 1 tablespoon green onions, sliced, for garnish
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, granulated sugar, finely chopped imitation crab meat, finely chopped green onions, soy sauce, and ginger garlic paste. Mix thoroughly until all ingredients are well combined and the mixture is smooth and thick.
⏱️ 5 min - 2
Transfer the crab rangoon filling into a piping bag. Lay out the mozzarella cheese slices on a clean surface. Pipe a clean line of the filling about 1/4 of the way through each cheese slice.
⏱️ 5 min - 3
Brush one long edge of each mozzarella slice with a small amount of the beaten egg (this will act as a 'glue'). Carefully and tightly roll up each mozzarella slice to form a stick, ensuring the filling is enclosed.
⏱️ 5 min - 4
Prepare three shallow bowls: one with all-purpose flour, one with the remaining beaten eggs (egg wash), and one with Panko breadcrumbs. Dredge each rolled stick first in the flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 5 min - 5
Dip the floured stick into the egg wash, allowing any excess to drip off. Then, coat the stick thoroughly with Panko breadcrumbs, pressing gently to ensure good adhesion. For an extra crispy crust, repeat the egg wash and Panko breadcrumb coating one more time for each stick.
⏱️ 5 min - 6
Place the breaded sticks on a plate or baking sheet lined with parchment paper. Freeze for 35 minutes to help them hold their shape during frying. If preparing ahead for the next day, refrigerate instead of freezing.
⏱️ 35 min - 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Carefully place a few frozen or chilled sticks into the hot oil, ensuring not to overcrowd the pot. Fry for about 2 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 3 min•🌡️ 350 - 8
Remove the fried sticks with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining sticks.
⏱️ 2 min - 9
Serve the hot Crab Rangoon Mozzarella Sticks piled high on a plate, garnished with sliced green onions, and with sweet chili sauce on the side for dipping.