Categories: Appetizers

Crab Rangoon Mozzarella Sticks

Name: Crab Rangoon Mozzarella Sticks
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Ingredients: Crab Rangoon Mozzarella Sticks; 2 cups Oil, For Frying; 8 oz Imitation Crab; 8 oz Cream Cheese; 8 oz Shredded Mozzarella; 1 tbsp Melted butter; 1/2 tbsp Condensed Milk; 1/2 tbsp Soy Sauce; 1 tsp Garlic Powder; 2 stalks Green Onions, Chopped; 2 Large Eggs; 1 Cup All-Purpose Flour; 2 Cups Panko Bread Crumbs

When the Crab Rangoon Mozzarella Sticks went viral last year, I knew I had to try them for myself. The first time I saw Wave Asian Bistro post it, I was instantly hooked, but being on the complete opposite coast of Florida meant I couldn’t just drive over to try them. So I decided that I needed to recreate them at home. Initially, I had reservations and was skeptical about them. How could you improve on something as perfect as a crispy, creamy crab rangoon? But to my surprise, I think I actually like these even more. They’re extra crispy, cheesy, and creamy, making them the perfect appetizer or party snack.

What Makes These Different from Regular Crab Rangoons

Traditional crab rangoons are filled with a mixture of imitation crab and cream cheese, then wrapped in a wonton and deep-fried until golden brown. These, however, take things to another level. The addition of mozzarella cheese makes them extra creamy and stretchy, while the panko bread crumbs add an incredible crunch. That combination of texture and flavor, from the gooey, cheesy interior to the crisp, golden crust, might just make these even better than the classic version. Plus, they might be even easier to make because it doesn’t require a ton of wonton folding.

How to Make Crab Rangoon Mozzarella Sticks

Step 1: Make the Filling
In a mixing bowl, combine imitation crab, softened cream cheese, shredded mozzarella cheese, sliced green onions, melted butter, soy sauce, condensed milk, and garlic powder. Mix all the ingredients together until smooth and well combined.

Step 2: Shape and Freeze the Filling
Line a square pan or glass container with parchment paper. Transfer the crab rangoon mixture into the pan and press it down evenly to form a smooth layer. I like placing another piece of parchment paper on top and pressing it down to ensure an even layer. Place it in the freezer for about 1 hour, or until it is firm enough to cut.

Step 3: Cut and Coat
Once the mixture is set, cut it into stick-shaped pieces. Dredge each stick in flour, then dip it into beaten eggs, and finally coat it thoroughly in panko bread crumbs. Press the panko firmly so it sticks well and forms an even coating. Place the coated sticks back in the freezer for an additional 15 minutes to allow the coating to set.

Step 4: Fry Until Golden
Heat oil to 375 degrees Fahrenheit. Fry the crab rangoon mozzarella sticks for 2-3 minutes until golden brown and crispy on all sides. Remove and drain on a wire rack or a plate lined with paper towels.

Step 5: Serve and Enjoy
Garnish with chopped green onions and serve hot, accompanied by sweet garlic chili sauce for dipping. Crispy on the outside, creamy and cheesy on the inside, these crab rangoon mozzarella sticks are a viral trend that truly lives up to the hype!