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Crab Rangoon Mozzarella Sticks

Imagine the irresistible creaminess of crab rangoon paired with the gooey, stretchy indulgence of mozzarella sticks. These Crab Rangoon Mozzarella Sticks take your appetizer game to a whole new level. Golden, crunchy, and bursting with savory crab and cheese filling, each bite is a flavor-packed treat you won’t forget.
Prep Time10 minutes
Cook Time15 minutes
Freeze Time2 hours
Course: Appetizer
Cuisine: American, Asian
Keyword: appetizers, crab rangoon, mozzarella sticks
Servings: 24 pieces
Author: kingcooks

Equipment

  • 1 13x8 sheet pan

Ingredients

Crab Rangoon Filling

  • 16 oz Louis Kemp Crab Delights Surimi Seafood chopped
  • 24 oz cream cheese
  • 2 1/2 cups mozzarella cheese shredded
  • 1/4 cup green onion chopped
  • 2 tbsp parsley chopped
  • 1 tsp onion powder
  • 1 tsp garlic minced or powder
  • 1 tsp sugar

Seasoned Breadcrumbs

  • 3 cups panko breadcrumbs
  • 1 tsp salt
  • 1 tsp pepper

Egg Wash

  • 1 large egg
  • 1 tbsp water

Creamy Sweet Chili Sauce

  • 1 cup sweet chili sauce
  • 1/4 cups mayo
  • 1 tbsp soy sauce

Instructions

Crab Rangoon Filling

  • In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.
  • Transfer mixture to a 13x8 sheet pan lined with parchment paper.
  • Press and spread out to even layer.
  • Place in the freezer for at least 2 hours until firm.

Creamy Sweet Chili Sauce

  • In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Seasoned Breadcrumbs

  • Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

  • Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

  • Heat a large pot of oil to 350F.
  • Once the crab rangoon filling is firm, cut into pieces. This recipe will yield 12-24 pieces depending on thickness.
  • Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash and a final dredging in seasoned breadcrumbs.
  • Make sure press the breadcrumbs into each piece firmly to adhere.
  • Once each piece is coated, fry 4-5 minutes until golden brown and cooked through.
  • Serve immediately with a side of the creamy sweet chili sauce and enjoy!

Notes

Note: if preparing ahead, once the pieces are bread you can freeze them until you’re ready to fry.
If frying from frozen, deep fry for 6-7 minutes until golden brown.