Crab Rangoon Mozzarella Sticks
Ingredients
8 oz cream cheese, softened
8 oz mozzarella cheese, shredded
8 oz imitation crab sticks, chopped (I doubled this recipe and did 8 oz imitation crab and one 6 oz can of crab meat)
4 green onions, chopped
1 Tbsp powdered sugar
Salt to taste
Garlic powder to taste
Splash of fish sauce (optional)
Thai sweet chili sauce, for serving
½ cup all purpose flour
3 eggs
1 cup panko
Frying neutral oil (canola, sunflower, vegetable)
Directions
Line an 8 x 8 baking dish with wax paper or saran wrap.
In a large bowl, add cream cheese, mozzarella, crab meat, green onions, and powdered sugar. Use an electric mixer to combine, then taste and add salt, garlic powder, and fish sauce to taste.
Spread mixture evenly in the baking dish. Freeze 30 minutes to an hour.
Preheat frying oil to 325-350 F. When you're ready to fry, remove the mixture from the freezer. Remove from the dish, then chop in half, then cut 8 slices, making 16 even pieces.
Prepare 3 separate dishes for dredging. In one dish, add the flour and season with salt and garlic powder. In the next dish, whisk the eggs and add salt (I also added a splash of sriracha!). In the last dish, add the panko and season well.
Assign one of your hands for the dry mixture and one for wet. Dredge each stick in the flour, brushing off excess, then coat in the egg and let excess drip off, then cover in panko. Don't be afraid to dip them back into the egg and panko again to cover spots. Keep the sticks in the freezer until you're ready to fry.
Fry the sticks in batches until the crust is golden or the cheese is oozing out. Remove carefully with tongs onto a paper towel lined plate and salt immediately.
Serve hot with the sweet chili dipping sauce
