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Crab Rangoon Mozzarella Sticks

The ultimate fusion appetizer! A savory, creamy blend of crabmeat, cream cheese, and mozzarella, breaded in crispy panko and fried to golden perfection.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 16 sticks
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 pkg (8-oz) cream cheese softened
  • 8 oz mozzarella cheese shredded (about 2 cups)
  • 1 pkg (8-oz) imitation crabmeat chopped
  • 0.25 cup green onion sliced, plus more for garnish
  • 1 Tbsp powdered sugar
  • 0.5 tsp salt
  • 0.25 tsp garlic powder
Breading & Frying
  • 0.5 cup flour
  • 2 eggs
  • 2 Tbsp water
  • 1.75 cups panko bread crumbs
  • Vegetable oil for frying
  • Sweet chili sauce for dipping

Equipment

  • Mixing bowls
  • Baking sheet
  • Deep-fry thermometer
  • Dutch oven or heavy pot

Method
 

  1. In a bowl, mix softened cream cheese, mozzarella, chopped crabmeat, green onions, powdered sugar, salt, and garlic powder until well combined.
  2. Shape the mixture into 16 firm logs (about 3-4 inches long) and place on a parchment-lined baking sheet.
  3. Freeze the cheese logs for 30 to 45 minutes until firm.
  4. Set up a breading station: flour in one dish, eggs whisked with water in a second, and panko in a third.
  5. Roll each frozen stick in flour, dip completely in the egg wash, and then press firmly into the panko to coat well.
  6. Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
  7. Fry the sticks in small batches for 2-3 minutes until golden brown and crispy. Drain on a wire rack or paper towels.
  8. Garnish with extra green onions and serve immediately with sweet chili sauce for dipping.

Notes

Freezing the cheese sticks before frying is essential to prevent them from melting and leaking into the hot oil. You can double-bread them (egg, panko, egg, panko) for extra security.