Introduce a unique twist to your appetizer menu with our Crab Rangoon Mozzarella Sticks. Merging the creamy texture of crab rangoon with the crispiness of mozzarella sticks, this fusion dish is designed to captivate and satisfy at any gathering.
Crab Rangoon Mozzarella Sticks
Faith Kennedy
4 (Makes 12 sticks)
30 minutes
24 minutes
Introduce a unique twist to your appetizer menu with our Crab Rangoon Mozzarella Sticks. Merging the creamy texture of crab rangoon with the crispiness of mozzarella sticks, this fusion dish is designed to captivate and satisfy at any gathering.
Ingredients
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Lancaster 5 Quart Dutch Oven
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8 oz cream cheese, softened
3/4 cup shredded low-moisture mozzarella
6 oz shredded imitation crab
2 Tbsp chopped green onions
1 ½ tsp salt
1 tsp ground black pepper
½ tsp garlic powder
1 cup panko breadcrumbs
2 eggs
½ cup flour
Vegetable oil for frying (approx. 1 quart)
Directions
Mix the cream cheese, mozzarella, crab, green onions, salt, pepper, and garlic powder in a bowl until the ingredients are uniformly combined.
Press the mixture into a lined 8x8-inch baking dish, cover, and freeze until solid, approximately 2-3 hours.
Prepare a breading station with three bowls: flour, beaten eggs, and panko breadcrumbs seasoned lightly with salt and pepper.
Cut the frozen blend into 12 sticks, dredge each in flour, dip in egg, then coat in breadcrumbs.
Heat the oil in a Lancaster Cast Iron Dutch Oven to 375°F and fry each stick until golden brown, about 1 minute and 45 seconds, turning once for even cooking.
Serve immediately with dipping sauces such as duck sauce or marinara for a delightful taste contrast.
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