If you love mozzarella sticks and you love crab rangoon, Crab Rangoon Motz Sticks are for you!
We have all had many months of staying at home. Hundreds of recipes have been shared on Facebook. I save the ones that I think are interesting or that my friends comment on. Crab Rangoon Mozzarella Sticks from Better Homes and Gardens was one of those recipes.
Using imitation crab in my last recipe Summer Sweet Corn Crab Salad I, of course, had crab left and remembered this recipe.
All the ingredients are simple; you probably have them already, cream cheese, green onions, mozzarella cheese, and the crab. So….maybe you don’t have the crab, but it’s readily available almost everywhere. I think I may try these again using real crab.
One thing that drew me to this recipe was it can be made ahead. Once you freeze the mixture, it can be kept in the freezer. I actually made mine over a week ago.
Once cut and breaded you, need to pop them back in the freezer again. I kept a few back to see if you can make the sticks that far ahead. Once you are ready or need a Rangoon fix, you can just take them out and fry them up.
I will confess they are messy to make, especially the breading part, but once they are made….ta-da! If they make ahead to the breading part works, I will make a batch to have on hand!
Tim and I had them as a snack on lazy Sunday. Still, I think they would be great for a Super Bowl party (if we have a Super Bowl this year) or any other get together that involves snacks.
Even though I am currently in a battle with Facebook over the content of my blog, apparently, recipes are offensive……who knew????
I am glad to share and connect with others for recipes and more in this day and age of staying apart and trying to stay connected! For this, I am sharing a share with you…. Crab Rangoon Motz Sticks !Print
Adapted from Better Homes and Gardens
1 – 8-ounce package cream cheese, softened
2 cups mozzarella cheese, shredded (2 cups)
1 – 8 – ounce package imitation crabmeat, chopped
1/4 cup green onions, thinly sliced
1 tablespoon powdered sugar
½ teaspoon salt
¼ teaspoon garlic powder
½ cup flour
2 tablespoons water
1 ¾ cups panko bread crumbs
Avocado oil for frying
Asian sweet chili sauce for dipping
Line an 8x8x2-inch baking pan with parchment paper, so the paper hangs over the sides of the pan.
In a medium bowl, stir together cream cheese, mozzarella cheese, crab meat, green onions, powdered sugar, salt, and garlic powder until combined.
Transfer to prepared pan. Spread evenly until smooth and flat. Freeze 30 minutes.
Lift cream cheese mixture from pan using the parchment paper. Cut into 16 sticks.
Create a dipping station with flour, egg whisked with water, and panko crumbs.
Dip cut cream cheese sticks into the flour, shake off excess, and dip into the egg mixture. Coat with panko. Place breaded sticks on a baking sheet and freeze 15 minutes.
Meanwhile, preheat oven to 200°F.
In a medium saucepan, heat 1 1/2-inches of avocado oil to 375°F.
Fry a few sticks at a time until golden brown, about 1 minute.
Drain on paper towels.
Place drained fried sticks on a baking sheet in the oven in the preheated oven while frying the remaining sticks.
Keep sticks in the freezer until ready to fry. Allow the oil return to temperature between batches.
Serve with Asian sweet chili sauce.
Make ahead and freeze to have a ready to go appetizer.
Keywords: imitation crab meat, mozzarella cheese, cream cheese, green onions, panko breadcrumbs, appetizer, snack, crab rangoon