Crab Rangoon Mozzarella Sticks
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.
Servings: 16 mozzarella sticks
Calories: 193kcal
Ingredients
- 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
Dipping Sauces
Instructions
- Line an 8x8 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 8x4 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.
Video
Notes
*Oil Frying and Oven Instructions
Frying In Oil
- Heat about 2 inches of canola or vegetable oil in a heavy-bottomed pot over medium heat until it reaches 365°F.
- 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.
- Repeat the frying process with the remaining sticks, ensuring the oil temperature is consistent for each batch.
- Serve with dipping sauce.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the crab rangoon mozzarella sticks on the prepared baking sheet, ensuring they are spaced evenly and not touching.
- Lightly spray the sticks with cooking spray to help them brown and crisp in the oven.
- 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.
- Serve with dipping sauce.
Nutrition
Serving: 1crab rangoon mozzarella stick | Calories: 193kcal