There’s something undeniably magical about crispy, cheesy appetizers. Whether you’re hosting a party, craving a late-night snack, or just looking to shake up your usual appetizer lineup, these Crab Rangoon Mozzarella Sticks will be a total game-changer.
This recipe takes the classic flavors of Crab Rangoon—a beloved takeout favorite—and fuses them with the gooey, stretchy goodness of mozzarella sticks. The result? A crispy, golden-brown bite filled with a creamy, crab-infused cheese mixture that melts in your mouth.
If you’ve ever debated between ordering Crab Rangoon or Mozzarella Sticks, now you don’t have to choose. These crispy delights are the best of both worlds, and they’re surprisingly easy to make at home!
Why You’ll Love This Recipe
- The Perfect Fusion: Combines the creamy, savory filling of Crab Rangoon with the melty, cheesy goodness of mozzarella sticks.
- Crispy & Crunchy: The golden-brown coating delivers that satisfying crunch with every bite.
- Great for Parties: A crowd-pleasing appetizer that’s unique and irresistible.
- Easy to Make: Simple ingredients and step-by-step instructions make this totally doable for home cooks.
- Dippable Delight: Pairs perfectly with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Ingredients You’ll Need
- 8 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup cooked crab meat, chopped
- 1 green onion, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon soy sauce
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- 1 cup all-purpose flour
- 2 eggs, beaten (for breading)
- 1 ½ cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Oil for frying
How to Make Crab Rangoon Mozzarella Sticks
Step 1: Make the Filling
In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped crab meat, green onion, garlic powder, onion powder, and soy sauce. Mix everything until smooth and well combined. The filling should be creamy with little bits of crab and green onion evenly distributed.
Step 2: Assemble the Sticks
Lay an egg roll wrapper on a clean surface. Spoon about 1-2 tablespoons of the filling onto the bottom third of the wrapper. Roll it up tightly, folding in the sides as you go. Use the beaten egg to seal the edges so they don’t open while frying. Repeat with the remaining wrappers and filling.
Step 3: Bread the Sticks
Set up a breading station with three separate bowls:
- Flour (seasoned with a pinch of salt and pepper)
- Beaten eggs
- Panko breadcrumbs mixed with salt, black pepper, and paprika
Dip each filled stick into the flour, then into the beaten eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs gently onto the surface to make sure they stick well.
Step 4: Chill Before Frying
Place the breaded sticks on a baking sheet and freeze them for about 30 minutes. This helps them hold their shape and prevents the filling from leaking out while frying.
Step 5: Fry Until Golden & Crispy
Heat about 2 inches of oil in a deep pan or skillet over medium-high heat (around 350°F). Fry the mozzarella sticks in batches, turning occasionally, until they turn golden brown and crispy—about 2-3 minutes per side.
Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 6: Serve & Enjoy!
Let them cool for a couple of minutes (they’ll be very hot inside!). Serve with sweet chili sauce, soy sauce, or your favorite dipping sauce. Enjoy the crispy, cheesy perfection!
Helpful Tips
- Use Fresh Crab Meat: Fresh crab gives the best flavor, but canned crab can work in a pinch. Just make sure to drain it well.
- Don’t Overfill: Adding too much filling can cause the wrappers to break open while frying. Stick to about 1-2 tablespoons per stick.
- Seal Tightly: Use the beaten egg to seal the edges of the wrappers properly so they don’t open while frying.
- Freeze Before Frying: This step is key to keeping the sticks from falling apart or getting too greasy.
- Fry in Small Batches: Overcrowding the pan can lower the oil temperature and make the sticks soggy instead of crispy.
Recipe Details
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 sticks
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian-American Fusion
- Diet: Vegetarian (if omitting crab)
Notes
- Use softened cream cheese for a smooth filling.
- Fresh crab has the best flavor; drain canned well.
- Seal tightly to prevent leaks when frying.
- Panko = extra crunch; regular breadcrumbs work too.
- Freeze before frying to hold shape.
- Best served fresh for maximum gooeyness!
Frequently Asked Questions
Can I bake these instead of frying?
Yes! To bake, preheat your oven to 400°F and place the breaded sticks on a greased baking sheet. Spray them lightly with oil and bake for 15-18 minutes, flipping halfway through. They won’t be as crispy as fried ones but will still be delicious!
Can I air-fry them?
Absolutely! Air-fry at 375°F for 8-10 minutes, shaking the basket halfway through. Lightly spray them with oil before air frying for the best crispiness.
How do I keep them from getting soggy?
Let them drain on a paper towel-lined plate after frying, and don’t cover them immediately. Covering traps steam, which can make them soggy.
Can I make them ahead of time?
Yes! You can assemble and bread them, then freeze them for up to 3 months. Fry them straight from the freezer—just add an extra minute or two to the frying time.
Storage Instructions
Refrigerating:
Store leftover Crab Rangoon Mozzarella Sticks in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-7 minutes to keep them crispy.
Freezing:
To freeze, place the fully assembled (but uncooked) sticks on a baking sheet and freeze until solid. Transfer to a zip-top bag and store for up to 3 months. Fry straight from frozen—no need to thaw!
Related Recipes
If you loved these Crab Rangoon Mozzarella Sticks, you’ll definitely enjoy these other cheesy delights:
Final Thoughts
Crab Rangoon Mozzarella Sticks are the ultimate fusion appetizer—crispy, creamy, and packed with flavor. Whether you’re serving them at a party or just indulging in a snack for yourself, they’re guaranteed to be a hit.
Give this recipe a try, and let me know how it turns out! What dipping sauce will you pair them with? Let’s talk about it in the comments! Happy cooking!
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Crab Rangoon Mozzarella Sticks
Description
There’s something undeniably magical about crispy, cheesy appetizers. Whether you’re hosting a party, craving a late-night snack, or just looking to shake up your usual appetizer lineup, these Crab Rangoon Mozzarella Sticks will be a total game-changer.
This recipe takes the classic flavors of Crab Rangoon—a beloved takeout favorite—and fuses them with the gooey, stretchy goodness of mozzarella sticks. The result? A crispy, golden-brown bite filled with a creamy, crab-infused cheese mixture that melts in your mouth.
If you’ve ever debated between ordering Crab Rangoon or Mozzarella Sticks, now you don’t have to choose. These crispy delights are the best of both worlds, and they’re surprisingly easy to make at home!
Ingredients
- 8 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup cooked crab meat, chopped
- 1 green onion, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon soy sauce
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- 1 cup all-purpose flour
- 2 eggs, beaten (for breading)
- 1 ½ cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Oil for frying
Instructions
Step 1: Make the Filling
In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped crab meat, green onion, garlic powder, onion powder, and soy sauce. Mix everything until smooth and well combined. The filling should be creamy with little bits of crab and green onion evenly distributed.
Step 2: Assemble the Sticks
Lay an egg roll wrapper on a clean surface. Spoon about 1-2 tablespoons of the filling onto the bottom third of the wrapper. Roll it up tightly, folding in the sides as you go. Use the beaten egg to seal the edges so they don’t open while frying. Repeat with the remaining wrappers and filling.
Step 3: Bread the Sticks
Set up a breading station with three separate bowls:
- Flour (seasoned with a pinch of salt and pepper)
- Beaten eggs
- Panko breadcrumbs mixed with salt, black pepper, and paprika
Dip each filled stick into the flour, then into the beaten eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs gently onto the surface to make sure they stick well.
Step 4: Chill Before Frying
Place the breaded sticks on a baking sheet and freeze them for about 30 minutes. This helps them hold their shape and prevents the filling from leaking out while frying.
Step 5: Fry Until Golden & Crispy
Heat about 2 inches of oil in a deep pan or skillet over medium-high heat (around 350°F). Fry the mozzarella sticks in batches, turning occasionally, until they turn golden brown and crispy—about 2-3 minutes per side.
Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 6: Serve & Enjoy!
Let them cool for a couple of minutes (they’ll be very hot inside!). Serve with sweet chili sauce, soy sauce, or your favorite dipping sauce. Enjoy the crispy, cheesy perfection!
Notes
- Use softened cream cheese for a smooth filling.
- Fresh crab has the best flavor; drain canned well.
- Seal tightly to prevent leaks when frying.
- Panko = extra crunch; regular breadcrumbs work too.
- Freeze before frying to hold shape.
- Best served fresh for maximum gooeyness!