Crab Rangoon Sticks
Crab Rangoon Sticks
Ingredients
For the Crab Rangoon Filling
- 8 ounces imitation crab, cut into bite-sized pieces
- 8 ounces cream cheese, softened
- 8 ounces shredded mozzarella
- 1 tablespoon butter, melted
- 1 splash soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon condensed milk
- 2 stalks green onions, chopped
For Coating and Frying
- 1 cup all-purpose flour, as needed for coating
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Wash your hands thoroughly. In a large mixing bowl, combine the cut imitation crab, softened cream cheese, shredded mozzarella, melted butter, a splash of soy sauce, garlic powder, and condensed milk.
⏱️ 5 min
- 2
Mix all ingredients thoroughly with a fork, ensuring the imitation crab is shredded and everything is well combined into a cohesive filling. Fold in the chopped green onions until evenly distributed.
⏱️ 5 min
- 3
Line a container (such as a loaf pan or small baking dish) with parchment paper, leaving an overhang on the sides for easy removal. Spread the crab rangoon mixture evenly into the prepared container. Place another piece of parchment paper over the top and press down with your hands to create a firm, even layer.
⏱️ 5 min
- 4
Freeze the mixture for 1 hour to firm it up. This passive time is crucial for easy cutting and handling.
⏱️ 60 min
- 5
Once firm, remove the mixture from the container using the parchment paper overhang. Place it on a cutting board and cut it into approximately 16 sticks, depending on your desired thickness.
⏱️ 5 min
- 6
Prepare three separate dishes for coating: one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs.
⏱️ 2 min
- 7
Take each crab rangoon stick and coat it first in flour, ensuring it's fully dusted. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat it generously in Panko breadcrumbs, pressing gently to ensure full and even coverage.
⏱️ 10 min
- 8
Place the coated sticks on a baking sheet lined with parchment paper. Return the coated sticks to the freezer for 15 minutes to set the coating, which helps prevent it from falling off during frying.
⏱️ 15 min
- 9
While the sticks are chilling, heat the oil in a deep pot or Dutch oven to 350°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the chilled crab rangoon sticks into the hot oil, frying in batches to avoid overcrowding the pot. Overcrowding can lower the oil temperature and result in greasy sticks.
⏱️ 2 min•🌡️ 350
- 11
Fry for 2 to 3 minutes per batch, or until they are golden brown and crispy on all sides. Use tongs or a spider strainer to turn them as needed.
⏱️ 6 min•🌡️ 350
- 12
Remove the fried sticks from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Sticks
Ingredients
For the Crab Rangoon Filling
- 8 ounces imitation crab, cut into bite-sized pieces
- 8 ounces cream cheese, softened
- 8 ounces shredded mozzarella
- 1 tablespoon butter, melted
- 1 splash soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon condensed milk
- 2 stalks green onions, chopped
For Coating and Frying
- 1 cup all-purpose flour, as needed for coating
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Wash your hands thoroughly. In a large mixing bowl, combine the cut imitation crab, softened cream cheese, shredded mozzarella, melted butter, a splash of soy sauce, garlic powder, and condensed milk.
⏱️ 5 min - 2
Mix all ingredients thoroughly with a fork, ensuring the imitation crab is shredded and everything is well combined into a cohesive filling. Fold in the chopped green onions until evenly distributed.
⏱️ 5 min - 3
Line a container (such as a loaf pan or small baking dish) with parchment paper, leaving an overhang on the sides for easy removal. Spread the crab rangoon mixture evenly into the prepared container. Place another piece of parchment paper over the top and press down with your hands to create a firm, even layer.
⏱️ 5 min - 4
Freeze the mixture for 1 hour to firm it up. This passive time is crucial for easy cutting and handling.
⏱️ 60 min - 5
Once firm, remove the mixture from the container using the parchment paper overhang. Place it on a cutting board and cut it into approximately 16 sticks, depending on your desired thickness.
⏱️ 5 min - 6
Prepare three separate dishes for coating: one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs.
⏱️ 2 min - 7
Take each crab rangoon stick and coat it first in flour, ensuring it's fully dusted. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat it generously in Panko breadcrumbs, pressing gently to ensure full and even coverage.
⏱️ 10 min - 8
Place the coated sticks on a baking sheet lined with parchment paper. Return the coated sticks to the freezer for 15 minutes to set the coating, which helps prevent it from falling off during frying.
⏱️ 15 min - 9
While the sticks are chilling, heat the oil in a deep pot or Dutch oven to 350°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the chilled crab rangoon sticks into the hot oil, frying in batches to avoid overcrowding the pot. Overcrowding can lower the oil temperature and result in greasy sticks.
⏱️ 2 min•🌡️ 350 - 11
Fry for 2 to 3 minutes per batch, or until they are golden brown and crispy on all sides. Use tongs or a spider strainer to turn them as needed.
⏱️ 6 min•🌡️ 350 - 12
Remove the fried sticks from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately and enjoy!
⏱️ 2 min