Crab Rangoon Cheessticks
Crab Rangoon Cheessticks
Ingredients
For the Crab Rangoon Mixture
- 18 ounces imitation crab meat, chopped
- 1/4 cup green onion, chopped
- 2 cups mozzarella cheese
- 2 cream cheese, 8-ounce packages, softened
- 1 tablespoon powdered sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
For Breading and Frying
- 1 cup all-purpose flour, as needed for dredging
- 2 large eggs, beaten, as needed for dredging
- 2 cups panko breadcrumbs, as needed for dredging
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab meat, chopped green onion, mozzarella cheese, softened cream cheese, powdered sugar, garlic powder, and salt. Mix thoroughly by hand until all ingredients are well combined and the mixture is thick and sticky.
⏱️ 10 min
- 2
Transfer the crab rangoon mixture into a rectangular baking dish. Press the mixture down firmly and flatten it evenly to create a compact block. This will help in creating uniform cheessticks.
⏱️ 5 min
- 3
Place the baking dish with the mixture into the freezer for approximately 1 hour. This step is crucial to allow the mixture to firm up, making it easier to cut and handle.
⏱️ 60 min
- 4
Once the mixture is firm, remove the baking dish from the freezer. Carefully invert the dish onto a cutting board to release the solidified crab rangoon block.
⏱️ 2 min
- 5
Using a sharp knife, cut the frozen block into rectangular sticks of your desired size. Aim for sticks that are about 1-inch wide and 3-4 inches long.
⏱️ 5 min
- 6
Set up a breading station. Place the all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 3 min
- 7
Take each crab rangoon stick and first dredge it lightly in the flour, shaking off any excess. Then, dip it into the beaten egg, allowing any extra egg to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to ensure an even coating.
⏱️ 10 min
- 8
Pour enough vegetable oil into a deep pan or Dutch oven to allow for deep frying (at least 2-3 inches deep). Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully place a few breaded crab rangoon sticks into the hot oil, being careful not to overcrowd the pan. Fry the sticks for 2-3 minutes per side, or until they are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 8 min•🌡️ 350
- 10
Using a slotted spoon or tongs, remove the fried cheessticks from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining sticks.
⏱️ 5 min
- 11
Serve the Crab Rangoon Cheessticks warm, optionally with a side of sweet chili sauce or your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Cheessticks
For the Crab Rangoon Mixture
- 18 ounces imitation crab meat, chopped
- 1/4 cup green onion, chopped
- 2 cups mozzarella cheese
- 2 cream cheese, 8-ounce packages, softened
- 1 tablespoon powdered sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
For Breading and Frying
- 1 cup all-purpose flour, as needed for dredging
- 2 large eggs, beaten, as needed for dredging
- 2 cups panko breadcrumbs, as needed for dredging
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab meat, chopped green onion, mozzarella cheese, softened cream cheese, powdered sugar, garlic powder, and salt. Mix thoroughly by hand until all ingredients are well combined and the mixture is thick and sticky.
⏱️ 10 min - 2
Transfer the crab rangoon mixture into a rectangular baking dish. Press the mixture down firmly and flatten it evenly to create a compact block. This will help in creating uniform cheessticks.
⏱️ 5 min - 3
Place the baking dish with the mixture into the freezer for approximately 1 hour. This step is crucial to allow the mixture to firm up, making it easier to cut and handle.
⏱️ 60 min - 4
Once the mixture is firm, remove the baking dish from the freezer. Carefully invert the dish onto a cutting board to release the solidified crab rangoon block.
⏱️ 2 min - 5
Using a sharp knife, cut the frozen block into rectangular sticks of your desired size. Aim for sticks that are about 1-inch wide and 3-4 inches long.
⏱️ 5 min - 6
Set up a breading station. Place the all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 3 min - 7
Take each crab rangoon stick and first dredge it lightly in the flour, shaking off any excess. Then, dip it into the beaten egg, allowing any extra egg to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to ensure an even coating.
⏱️ 10 min - 8
Pour enough vegetable oil into a deep pan or Dutch oven to allow for deep frying (at least 2-3 inches deep). Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully place a few breaded crab rangoon sticks into the hot oil, being careful not to overcrowd the pan. Fry the sticks for 2-3 minutes per side, or until they are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 8 min•🌡️ 350 - 10
Using a slotted spoon or tongs, remove the fried cheessticks from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining sticks.
⏱️ 5 min - 11
Serve the Crab Rangoon Cheessticks warm, optionally with a side of sweet chili sauce or your favorite dipping sauce.
⏱️ 2 min