Crispy Crab Rangoon Mozzarella Sticks Recipe
Delightful crispy Crab Rangoon Mozzarella Sticks that combine chopped imitation crab meat, cream cheese, and shredded mozzarella for an irresistible crunchy appetizer, enhanced with fresh herbs and a savory-sweet dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 sticks 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 8 oz chopped imitation crab meat
- 8 oz cream cheese
- 1 cup shredded mozzarella cheese
- 2 stalks green onion, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp onion powder
- 1 clove garlic, minced or 1 tsp garlic powder
- 1 tsp sugar
Breading
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- 1 large egg
- 2 tbsp water
Dipping Sauce
- 1/2 cup sweet chili sauce
- 2 tbsp mayonnaise
- 1 tbsp soy sauce
Instructions
- Prepare the Filling: In a large mixing bowl, combine the chopped imitation crab meat, cream cheese, shredded mozzarella, chopped green onion, parsley, onion powder, minced garlic, and sugar. Mix thoroughly until the mixture is smooth and well blended.
- Chill the Mixture: Spread the filling evenly on a parchment-lined sheet pan and place it in the freezer for at least 2 hours or until firm. This step is crucial to maintain shape during cooking.
- Make the Dipping Sauce: In a small bowl, whisk together sweet chili sauce, mayonnaise, and soy sauce until smooth. Refrigerate the sauce until ready to serve.
- Prepare for Breading: Set up a breading station with one bowl containing the panko breadcrumbs seasoned with salt and pepper, and another bowl with the egg whisked together with water.
- Cut and Coat: Remove the filling from the freezer and cut into sticks. Dip each stick into the egg wash, then coat thoroughly with the panko breadcrumbs. For extra crunch, repeat the egg wash and breadcrumb coating.
- For Deep Frying: Heat oil in a deep fryer or deep pot to 350°F (175°C). Fry the sticks in batches for 4-5 minutes or until golden brown and crispy. Drain on paper towels.
- For Air Frying: Preheat the air fryer to 375°F (190°C). Lightly spray the sticks with oil and air fry for 8-10 minutes, flipping them halfway through cooking to ensure even crispiness.
- Serve: Serve the Crab Rangoon Mozzarella Sticks hot with the prepared sweet chili dipping sauce for an irresistible appetizer experience.
Notes
- Serve hot with a side of creamy sweet chili sauce for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain crispiness.
- Freeze uncooked, unbattered sticks on a parchment-lined tray for 1-2 hours before transferring to a sealed bag; keep frozen for up to 3 months.
- Reheat frozen sticks by air frying at 375°F for 8-10 minutes or deep frying for 4-5 minutes until heated through and crispy.
- Double dipping in egg wash and breadcrumbs creates a thicker, crunchier crust.
- Experiment with cheese varieties such as sharp cheddar or pepper jack for different flavor profiles.
- For gluten-free options, substitute panko with gluten-free breadcrumbs or crushed gluten-free crackers.
- Chilling the filling well helps maintain stick shape during cooking.
Keywords: Crab Rangoon, Mozzarella Sticks, Crab Appetizer, Crispy Snack, Seafood Snack, Deep Frying, Air Fryer, Crab Cheese Sticks
