Crab Rangoon Mozzarella Sticks
Crab Rangoon Mozzarella Sticks
Ingredients
For the Filling
- 18 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/4 cup green onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 18 ounces imitation crab meat, chopped
For Dredging
- 1 cup all-purpose flour, as needed
- 2 eggs, beaten, as needed
- 2 cups Panko breadcrumbs, as needed
For Frying and Serving
- 4 cups cooking oil, for deep frying, as needed
- 1/2 cup sweet chili sauce, for serving
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 with parchment paper. Spread the mixed crab rangoon filling evenly into the prepared pan, forming a flat, rectangular block. Place the pan in the freezer and freeze for approximately 1 hour, or until the mixture is firm enough to cut.
⏱️ 65 min
- 3
Once the mixture is frozen solid, remove it from the pan and carefully peel off the parchment paper. Using a sharp knife, cut the block into individual rectangular 'sticks' (similar to mozzarella sticks).
⏱️ 5 min
- 4
Set up a breading station with three separate shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs.
⏱️ 2 min
- 5
Take each crab rangoon stick and first dredge it completely in the flour, shaking off any excess. Next, dip the floured stick into the beaten egg, ensuring it's fully coated. Finally, coat the stick generously with Panko breadcrumbs, pressing gently to ensure an even and thick layer. Place the breaded sticks back into a clean pan lined with parchment paper.
⏱️ 15 min
- 6
Freeze the breaded crab rangoon sticks for an additional 15 minutes. This helps the breading set and prevents the sticks from falling apart or melting too quickly during frying.
⏱️ 15 min
- 7
While the sticks are freezing, heat a sufficient amount of cooking oil in a deep pot or fryer to 350-375°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully place the frozen, breaded sticks into the hot oil. Fry in batches, turning occasionally, until they are golden brown and crispy on all sides. This usually takes 2-4 minutes per batch.
⏱️ 15 min•🌡️ 375
- 9
Remove the fried sticks from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot, ideally with a side of sweet chili sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Mozzarella Sticks
Ingredients
For the Filling
- 18 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/4 cup green onion, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- 18 ounces imitation crab meat, chopped
For Dredging
- 1 cup all-purpose flour, as needed
- 2 eggs, beaten, as needed
- 2 cups Panko breadcrumbs, as needed
For Frying and Serving
- 4 cups cooking oil, for deep frying, as needed
- 1/2 cup sweet chili sauce, for serving
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 with parchment paper. Spread the mixed crab rangoon filling evenly into the prepared pan, forming a flat, rectangular block. Place the pan in the freezer and freeze for approximately 1 hour, or until the mixture is firm enough to cut.
⏱️ 65 min - 3
Once the mixture is frozen solid, remove it from the pan and carefully peel off the parchment paper. Using a sharp knife, cut the block into individual rectangular 'sticks' (similar to mozzarella sticks).
⏱️ 5 min - 4
Set up a breading station with three separate shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs.
⏱️ 2 min - 5
Take each crab rangoon stick and first dredge it completely in the flour, shaking off any excess. Next, dip the floured stick into the beaten egg, ensuring it's fully coated. Finally, coat the stick generously with Panko breadcrumbs, pressing gently to ensure an even and thick layer. Place the breaded sticks back into a clean pan lined with parchment paper.
⏱️ 15 min - 6
Freeze the breaded crab rangoon sticks for an additional 15 minutes. This helps the breading set and prevents the sticks from falling apart or melting too quickly during frying.
⏱️ 15 min - 7
While the sticks are freezing, heat a sufficient amount of cooking oil in a deep pot or fryer to 350-375°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully place the frozen, breaded sticks into the hot oil. Fry in batches, turning occasionally, until they are golden brown and crispy on all sides. This usually takes 2-4 minutes per batch.
⏱️ 15 min•🌡️ 375 - 9
Remove the fried sticks from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot, ideally with a side of sweet chili sauce for dipping.
⏱️ 2 min