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Crab Rangoon Motz Sticks

  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 45 minute to freeze
  • Total Time: 49 minute
  • Yield: 16 sticks 1x
  • Category: Appetizer
  • Method: Fry
  • Cuisine: American




18-ounce package cream cheese, softened
2 cups mozzarella cheese, shredded (2 cups)
18 – 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 eggs
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