Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for dipping, or as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, chopped green onion, garlic powder, salt, powdered sugar, and chopped imitation crab meat. Mix thoroughly until all ingredients are well incorporated.
⏱️ 10 min
- 2
Line a baking pan (approximately 9x13 inches) with parchment paper, leaving an overhang on the sides to easily lift the mixture later. Press the crab rangoon mixture evenly into the prepared pan.
⏱️ 5 min
- 3
Place the pan with the mixture into the freezer for at least 1 hour, or until the mixture is firm enough to cut.
⏱️ 60 min
- 4
Once firm, remove the mixture from the freezer. Using the parchment paper overhang, lift the block of filling out of the pan. Place it on a cutting board and cut it into rectangular sticks, approximately 1 inch wide and 3-4 inches long.
⏱️ 5 min
- 5
Prepare your breading station: Place the all-purpose flour in a shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 3 min
- 6
Working with one stick at a time, first dredge it in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the stick into the beaten egg, allowing any excess to drip off. Finally, coat the stick generously with panko breadcrumbs, pressing gently to ensure they adhere well.
⏱️ 10 min
- 7
Place the breaded sticks on a clean baking sheet lined with parchment paper. Return the breaded sticks to the freezer for an additional 15 minutes. This helps the coating set and prevents the cheese from melting too quickly during frying.
⏱️ 15 min
- 8
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully place a few frozen, breaded sticks into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 10
Using a slotted spoon or spider, remove the fried sticks from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 11
Repeat the frying process with the remaining sticks. Serve the Crab Rangoon Mozzarella Sticks hot, with sweet chili sauce for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
Ingredients
For the Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for dipping, or as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, chopped green onion, garlic powder, salt, powdered sugar, and chopped imitation crab meat. Mix thoroughly until all ingredients are well incorporated.
⏱️ 10 min - 2
Line a baking pan (approximately 9x13 inches) with parchment paper, leaving an overhang on the sides to easily lift the mixture later. Press the crab rangoon mixture evenly into the prepared pan.
⏱️ 5 min - 3
Place the pan with the mixture into the freezer for at least 1 hour, or until the mixture is firm enough to cut.
⏱️ 60 min - 4
Once firm, remove the mixture from the freezer. Using the parchment paper overhang, lift the block of filling out of the pan. Place it on a cutting board and cut it into rectangular sticks, approximately 1 inch wide and 3-4 inches long.
⏱️ 5 min - 5
Prepare your breading station: Place the all-purpose flour in a shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 3 min - 6
Working with one stick at a time, first dredge it in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the stick into the beaten egg, allowing any excess to drip off. Finally, coat the stick generously with panko breadcrumbs, pressing gently to ensure they adhere well.
⏱️ 10 min - 7
Place the breaded sticks on a clean baking sheet lined with parchment paper. Return the breaded sticks to the freezer for an additional 15 minutes. This helps the coating set and prevents the cheese from melting too quickly during frying.
⏱️ 15 min - 8
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully place a few frozen, breaded sticks into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 10
Using a slotted spoon or spider, remove the fried sticks from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 11
Repeat the frying process with the remaining sticks. Serve the Crab Rangoon Mozzarella Sticks hot, with sweet chili sauce for dipping.
⏱️ 3 min