Crab Rangoon Mozzarella Sticks combine the popular appetizers of crab rangoon and mozzarella sticks into a single, irresistible creation! After being cooked crispy in an air fryer, they are delicious on their own or dipped in Thai sweet chili sauce or sweet and sour sauce. You can also fry them in oil or bake them in an oven if preferred. Enjoy them as a standout appetizer at your next gathering or as a treat for yourself!

Pan of Crab Rangoon Mozzarella Sticks with Sauce from Overhead.
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Ingredients & Substitutions

Crab: I used canned crab meat, which is usually pre-cooked (but double-check the can to be sure). Drain the crab before adding it to the filling mixture. You could also use frozen crab that has been thawed or imitation crab.

Cream Cheese: The softened cream cheese is the rich and creamy foundation of the appetizer. Let it come to room temperature before mixing it with the other ingredients.

Mozzarella Cheese: Shredded mozzarella cheese adds a wonderfully stringy texture!

Green Onions: Also known as scallions, these provide a fresh, mild onion flavor and a pop of green color to the filling.

Eggs: Beaten eggs act as a binding agent and play a crucial role in the breading process, helping the breadcrumbs adhere to the sticks and creating a crispy outer layer. You will be dipping each cheese stick into the eggs and breadcrumbs twice to get them completely coated.

Breadcrumbs: I used Italian-seasoned breadcrumbs for some extra flavor. If you only have plain breadcrumbs, season the crumbs by adding 2 tablespoons of Italian seasoning to the 2 cups breadcrumbs.

Dipping Sauces: After testing these crab rangoon mozzarella sticks in both Thai sweet chili sauce and sweet and sour sauce, they both were delicious!

Steps for Making Crab Rangoon Mozzarella Sticks by Chilling Filling and then Cutting.

Why Freeze The Filling?

Freezing the filling for these mozzarella sticks is an important step that should not be skipped. It ensures that the Crab Rangoon Mozzarella Sticks hold their shape, keep the coating intact, prevent the sticks from bursting when fried, and promote more even cooking.

Dipping Chilled Crab Rangoon Mozzarella Stick into Flour, Egg, and Bread Crumbs.

Can I Make Crab Rangoon Mozzarella Sticks Ahead Of Time?

Yes! Once the Crab Rangoon Mozzarella Sticks are fully coated and prepared for frying, they can be frozen for up to 2 to 3 weeks. After coating the sticks, freeze them until solid. Then, store them in a freezer-safe container. When you’re ready to enjoy them, you can take out the desired number of sticks directly from the freezer and fry them without thawing. This ensures that they maintain their shape and texture during the frying process.

Storing & Reheating Crab Rangoon Mozzarella Sticks

To store leftover crab rangoon mozzarella sticks, first, let them cool completely. Then, store them in an airtight container in the refrigerator. They will last up to 2-3 days. When ready to enjoy, reheat the sticks in the oven or air fryer until they are heated through and crispy again.

Pan of Crab Rangoon Mozzarella Sticks with Sauce from Overhead.
4.50 from 2 votes

Crab Rangoon Mozzarella Sticks

Prep Time 15 minutes
Cook Time 5 minutes
Freezing Time 1 hour
Total Time 1 hour 20 minutes
Crab Rangoon Mozzarella Sticks combine the popular appetizers of crab rangoon and mozzarella sticks into a single, irresistible creation! After being cooked crispy in an air fryer, they are delicious on their own or dipped in Thai sweet chili sauce or sweet and sour sauce. You can also fry them in oil or bake them in an oven if preferred.


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (226 g) mozzarella cheese, shredded
  • 2 green onions, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon granulated sugar
  • 1 can (6 ounces) crab meat, drained
  • ½ cup (62.5 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 5 large eggs, beaten
  • 2 cups (216 g) Italian seasoned breadcrumbs
  • parsley, chopped for garnish


  • Line an 8×8 baking dish with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
  • In a medium bowl, combine cream cheese, mozzarella, green onions, Worcestershire sauce, soy sauce, minced garlic, and granulated sugar. Mix thoroughly until all ingredients are well incorporated. Gently fold in the drained crab meat.
  • Transfer the crab mixture to the prepared baking dish, spreading it into an even layer. Freeze for about 30 minutes, or until solid.
  • Meanwhile, set out three shallow bowls and a baking sheet lined with parchment paper. (The baking sheet should fit into your freezer.) In the first bowl, combine flour and kosher salt. In the second bowl, add beaten eggs. In the third bowl, place breadcrumbs.
  • When ready, remove the crab mixture from the freezer. Lift the frozen mixture out of the baking dish using the parchment paper overhang. Using a sharp knife, cut the mixture into two sections, each measuring 8×4 inches. Then, cut each section into 8 separate rectangles, creating a total of 16 sticks.
  • Working one at a time, coat each crab rangoon mozzarella stick. Dip it into the flour mixture, ensuring all sides are covered. Then, roll it in the beaten eggs, followed by rolling it in the breadcrumbs. Repeat the egg and breadcrumb coating once more for a double coat. Place the coated stick on the parchment-lined sheet. Repeat with the remaining sticks.
  • Freeze the coated sticks for at least 30 minutes, up to an hour.
  • When ready, preheat the air fryer to 390°F for 5 minutes.*
  • Lightly spray the crab rangoon mozzarella sticks with cooking spray. Place them in the basket of an air fryer, leaving some space between each stick. (Depending on the size of your air fryer, you may have to work in batches.)
  • Air fry for 4-6 minutes, or until the sticks are golden brown.
  • Remove from the air fryer and let cool for 1-2 minutes. Serve with Thai sweet chili sauce and/or sweet and sour sauce for dipping.



*Oil Frying and Oven Instructions
Frying In Oil
  1. Heat about 2 inches of canola or vegetable oil in a heavy-bottomed pot over medium heat until it reaches 365°F.
  2. Carefully place 3-4 crab rangoon mozzarella sticks in the hot oil and fry for 2-3 minutes, or until they turn golden brown. Use a slotted spoon or tongs to transfer the sticks to a paper towel-lined cooling rack.
  3. Repeat the frying process with the remaining sticks, ensuring the oil temperature is consistent for each batch.
  4. Serve with dipping sauce.
Baking In The Oven
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the crab rangoon mozzarella sticks on the prepared baking sheet, ensuring they are spaced evenly and not touching.
  3. Lightly spray the sticks with cooking spray to help them brown and crisp in the oven.
  4. Bake for 15-20 minutes, or until they are golden brown and crispy. Keep a close eye on the sticks towards the end of the baking time to prevent overcooking.
  5. Serve with dipping sauce.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I really liked this twist on traditional crab rangoon. These little hand-held apps are super cheesy with just the right amount of crab flavor. A great one to prepare ahead and have ready for guests!


I am not a huge crab rangoon fan, but these cheesy sticks were pretty good! I especially liked them when dipped into one of the sauces.


What a fun idea! These have the crab rangoon flavor, the crispy outside, and the cheesy inside of a mozzarella stick! So yummy!


I love mozzarella sticks and I love crab rangoons, this is a perfect combo. I have never even thought of having the two flavors combined but they are really delicious. The air-fryer ones turned out even better than the deep-fried ones!


This is such a fun and unique way to change up your typical crab rangoon recipe! A crispy outside and a creamy, gooey inside. Dip it in some Thai sweet chili for even more flavor!


These are so different but so fun and yummy. I was surprised that I preferred the ones cooked in the air fryer, but it really let the flavors of the filling shine!

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Reader Comments

  1. 4 stars
    These were delicious but I used oyster and fish sauce, instead of Worchestershire, because they taste way better in rangoon and are more authentic.

  2. Miss Amanda, since I live in south Louisiana, I can get fresh crab meat ,white or lump, from just about any grocery and every seafood market . Wouldn’t fresh work better than canned and how much would you recommend? Thanks,Skip

4.50 from 2 votes (1 rating without comment)

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