Crab Rangoon Mozzarella Sticks

Crab Rangoon Mozzarella Sticks
  • PREP TIME
    30 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    16 People
  • VIEWS
    17

Experience the unexpected fusion of two beloved appetizers! These Crab Rangoon Mozzarella Sticks offer a delightful blend of creamy, savory, and crispy textures, perfect for dipping in sweet chili sauce. A guaranteed crowd-pleaser!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    49 mg
  • Fiber
    0 g
  • Protein
    8 g
  • Saturated Fat
    9 g
  • Sodium
    388 mg
  • Fat
    36 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Prepare the Pan: Line an 8-inch square baking pan with parchment paper, ensuring the paper extends over the sides. (5 minutes)

02

Step
10 mins

Make the Filling: In a mixing bowl, combine the softened cream cheese, mozzarella cheese, chopped crabmeat, green onions, powdered sugar, salt, and garlic powder. Mix thoroughly until well combined and smooth. (10 minutes)

03

Step
30 mins

Freeze the Mixture: Transfer the mixture to the prepared pan and spread evenly. Freeze for at least 30 minutes, or until firm enough to cut. (30 minutes)

04

Step
10 mins

Shape the Sticks: Lift the frozen cream cheese mixture from the pan using the parchment paper overhang. Cut the block in half, then cut each half crosswise into 8 equal sticks. You should have 16 sticks in total. (10 minutes)

05

Step
5 mins

Prepare Breading Stations: Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs and water. Place the panko bread crumbs in a third shallow dish. (5 minutes)

06

Step
20 mins

Bread the Sticks: Dredge each frozen cream cheese stick in flour, shaking off any excess. Dip the floured stick into the egg mixture, allowing any excess to drip back into the dish. Finally, press the stick into the panko bread crumbs, ensuring it is fully coated on all sides. (20 minutes)

07

Step
15 mins

Pre-Freeze Breaded Sticks: Place the breaded sticks on a baking sheet lined with parchment paper. Freeze for another 15 minutes to help the breading adhere. (15 minutes)

08

Step
5 mins

Preheat Oven: Preheat your oven to 200 degrees F (95 degrees C). This will keep the fried sticks warm while you fry the rest. (5 minutes)

09

Step
10 mins

Heat the Oil: Pour approximately 1 1/2 inches of vegetable oil into a medium saucepan. Heat the oil over medium heat until it reaches 375 degrees F (190 degrees C). Use a thermometer to ensure accuracy. (10 minutes)

10

Step
5 mins

Fry the Sticks: Carefully add 3-4 sticks at a time to the hot oil. Fry for about 1 minute, or until golden brown on all sides. Avoid overcrowding the pan to maintain the oil temperature. (5 minutes)

11

Step
5 mins

Drain and Keep Warm: Remove the fried sticks from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Transfer the drained sticks to a baking sheet and keep them warm in the preheated oven while you continue to fry the remaining sticks. (5 minutes)

12

Step

Serve: Serve immediately with your favorite sweet chili sauce. Garnish with extra sliced green onions, if desired.

For best results, ensure the cream cheese mixture is thoroughly frozen before cutting and breading.
Keep the uncooked sticks in the freezer until ready to fry to prevent them from becoming too soft.
If you don't have panko bread crumbs, regular bread crumbs can be used, but the texture will be slightly different.
Adjust the amount of powdered sugar to your preference. Some may prefer a slightly sweeter filling.

Josefina Stracke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Ellie Cremin

    These were a huge hit at my party! Everyone loved the unique combination of flavors and textures.

  • Erin Okon

    I was skeptical at first, but these are surprisingly delicious! The crab rangoon filling is perfect.

  • Orion Kovacek

    Freezing the sticks before frying is key. It helps them hold their shape and prevents the filling from melting too quickly.

  • Hugh Hoeger

    Easy to follow recipe and the sticks turned out great. Will definitely make these again!

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