Crab Rangoon Mozzarella Sticks
These mozzarella sticks combine two of my favorite appetizers into one delicious snack that everyone will love. They are incredible and perfect for parties.
Servings: 24
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!