Crab Rangoon Mozzarella Sticks
I have a hard truth to tell everyone. Crab rangoons aren’t that good. The main reason being that there’s never enough filling in them. Plus they’re tedious to make with the folding and the crimping. You have to make/eat a hundred before you get enough. I’m fixing all that however, because I’ve made Crab Rangoon Mozzarella Sticks, which are 90% filling (arguably the best part) with like 10% coating. These are like two beloved appetizers coming together to create one mega delicious appetizer and honestly you can’t go wrong with them.
If you’re looking for a recipe to serve at a party then look no further. These Crab Rangoon Mozzarella Sticks are here to save the day. You can easily make them ahead of time and keep them coated in the fridge or freezer. Then just fry right before serving. Or you can spray them with cooking spray and air-fry them, but keep in mind they won’t be as crispy or golden brown. Either way, you’re going to love them. I promise.
Crab Rangoon Mozzarella Sticks
Equipment
- Box grater
- Mixing bowl
- Quarter sheet pan
- Deep-fry thermometer
- Wire rack
- Baking sheet
- Shallow bowls
Ingredients
- 16 ounces cream cheese softened
- 2 garlic cloves
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 4 scallions thinly sliced
- 8 ounces imitation crab meat chopped
- 2 cups shredded Mozzarella cheese
- Kosher salt and coarse black pepper
- 3 large eggs
- 1 1/2 cups Panko breadcrumbs
- 1 cup plain breadcrumbs
- 1 cup all-purpose flour
- Vegetable oil for frying
- Sweet chili sauce for serving
Instructions
- In a large bowl, cream together the cream cheese, garlic, soy sauce and Worcestershire sauce until light and fluffy, about 5 minutes. Then stir in the scallions, imitation crab meat and mozzarella cheese until well combined.
- Transfer to a greased quarter sheet pan and spread out into an even layer, packing down firmly. Cover with plastic wrap and chill for at least 3 hours or overnight.
- Create a dredging station by whisking the eggs with a pinch of salt and pepper in a shallow bowl. In a separate bowl, combine the panko and plain breadcrumbs. Then in a third bowl, whisk together the flour with a pinch of salt and pepper.
- Once the crab mixture has chilled and firmed, invert onto a cutting board and then slice into 24 even sticks. Dredge each one first in the flour, then into the egg and finally into the breadcrumbs, making sure to press the breadcrumbs firmly so they stick. Transfer to a baking sheet lined with parchment paper. Then freeze for at least 30 minutes.
- Fill a large pot halfway up with oil and heat to 350°F, using a deep-fry thermometer. Once hot, carefully lower a few of the mozzarella sticks at a time into the oil. Fry until golden brown and crispy, about 2 1/2 to 3 minutes, flipping over halfway. Drain on paper towels and set on a wire rack. Continue frying the rest and serve warm with a sprinkle of scallions and sweet chili sauce for dipping. Enjoy!
