Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Crab Rangoon Filling
- 1 pound cheese, shredded
- 16 ounces imitation crab, chopped
- 1/4 cup green onion, chopped
- 16 ounces cream cheese, softened (two 8 ounce blocks)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- as needed black pepper, to taste
For Breading and Frying
- 3 eggs
- as needed bread crumbs
- as needed all-purpose flour
- as needed canola oil, for frying
Instructions
- 1
In a large metal bowl, combine the shredded cheese, chopped imitation crab, chopped green onion, softened cream cheese, soy sauce, garlic powder, sugar, cayenne pepper, onion powder, and black pepper. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min
- 2
Line a baking dish with parchment paper. Transfer the crab rangoon filling mixture into the prepared dish and spread it out evenly.
⏱️ 5 min
- 3
Place the baking dish with the crab rangoon filling into the freezer for 45 minutes to 1 hour, or until firm enough to cut.
⏱️ 45 min
- 4
Once firm, remove the block of crab rangoon filling from the freezer and cut it into six equal bars.
⏱️ 5 min
- 5
Prepare three separate shallow bowls for breading: one with the 3 whisked eggs (egg wash), one with bread crumbs, and one with all-purpose flour.
⏱️ 3 min
- 6
Take each crab rangoon bar and first coat it thoroughly in flour, shaking off any excess. Then dip it into the egg wash, allowing excess to drip off. Finally, coat it generously in bread crumbs. Repeat this entire process (flour, egg wash, bread crumbs) for a second coating on each bar to ensure a thick, crispy crust.
⏱️ 7 min
- 7
Heat canola oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully lower 3-4 coated crab rangoon bars into the hot oil using tongs, being careful not to overcrowd the pan. Fry for 3 minutes total, flipping them halfway through, until they are golden brown and crispy on all sides. Repeat with remaining bars.
⏱️ 7 min•🌡️ 350
- 9
Using tongs, carefully remove the fried crab rangoon mozzarella sticks from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Serve immediately.
⏱️ 2 min
Kitchen Tools
Crab Rangoon Mozzarella Sticks
For the Crab Rangoon Filling
- 1 pound cheese, shredded
- 16 ounces imitation crab, chopped
- 1/4 cup green onion, chopped
- 16 ounces cream cheese, softened (two 8 ounce blocks)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- as needed black pepper, to taste
For Breading and Frying
- 3 eggs
- as needed bread crumbs
- as needed all-purpose flour
- as needed canola oil, for frying
Instructions
- 1
In a large metal bowl, combine the shredded cheese, chopped imitation crab, chopped green onion, softened cream cheese, soy sauce, garlic powder, sugar, cayenne pepper, onion powder, and black pepper. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min - 2
Line a baking dish with parchment paper. Transfer the crab rangoon filling mixture into the prepared dish and spread it out evenly.
⏱️ 5 min - 3
Place the baking dish with the crab rangoon filling into the freezer for 45 minutes to 1 hour, or until firm enough to cut.
⏱️ 45 min - 4
Once firm, remove the block of crab rangoon filling from the freezer and cut it into six equal bars.
⏱️ 5 min - 5
Prepare three separate shallow bowls for breading: one with the 3 whisked eggs (egg wash), one with bread crumbs, and one with all-purpose flour.
⏱️ 3 min - 6
Take each crab rangoon bar and first coat it thoroughly in flour, shaking off any excess. Then dip it into the egg wash, allowing excess to drip off. Finally, coat it generously in bread crumbs. Repeat this entire process (flour, egg wash, bread crumbs) for a second coating on each bar to ensure a thick, crispy crust.
⏱️ 7 min - 7
Heat canola oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully lower 3-4 coated crab rangoon bars into the hot oil using tongs, being careful not to overcrowd the pan. Fry for 3 minutes total, flipping them halfway through, until they are golden brown and crispy on all sides. Repeat with remaining bars.
⏱️ 7 min•🌡️ 350 - 9
Using tongs, carefully remove the fried crab rangoon mozzarella sticks from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Serve immediately.
⏱️ 2 min