Crab Rangoon Mozzarella Sticks 

 Crab Rangoon Mozzarella Sticks 

Indulge in these delicious crab rangoon mozzarella sticks that combine the best of both worlds! Perfect as an appetizer or a fun snack. Here’s how to make them:

Ingredients
For the Crab Rangoon Filling:

16 oz Louis Kemp Crab Delights Surimi Seafood, chopped
24 oz cream cheese, softened
2 1/2 cups mozzarella cheese, shredded
1/4 cup green onion, chopped
2 tbsp parsley, chopped
1 tsp onion powder
1 tsp garlic, minced or powder
1 tsp sugar
For the Seasoned Breadcrumbs:

3 cups panko breadcrumbs
1 tsp salt
1 tsp pepper
For the Egg Wash:

1 large egg
1 tbsp water
For the Creamy Sweet Chili Sauce:

1 cup sweet chili sauce
1/4 cup mayo
1 tbsp soy sauce
Instructions
Prepare the Crab Rangoon Filling:
In a large mixing bowl, combine the chopped crab surimi, softened cream cheese, shredded mozzarella cheese, green onion, parsley, onion powder, garlic, and sugar. Mix until well combined and creamy.
Prepare the Seasoned Breadcrumbs:
In a separate bowl, mix the panko breadcrumbs, salt, and pepper. Set aside.
Prepare the Egg Wash:
In a small bowl, whisk together the egg and water until well combined.
Assemble the Mozzarella Sticks:
Take a small amount of the crab rangoon filling and shape it into a stick or log. Repeat until all the filling is used.
Dip each filled stick into the egg wash, then roll it in the seasoned breadcrumbs, ensuring it is fully coated. Place the coated sticks on a baking sheet.
Fry or Bake:
To Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the mozzarella sticks in batches for about 3-4 minutes, or until golden brown. Remove and drain on paper towels.
To Bake: Preheat your oven to 400°F (200°C). Place the coated sticks on a baking sheet lined with parchment paper and spray lightly with cooking spray. Bake for about 15-20 minutes, or until golden and crispy.
Prepare the Creamy Sweet Chili Sauce:
In a small bowl, mix together the sweet chili sauce, mayo, and soy sauce until smooth. Adjust seasoning to taste.
Serve:
Serve the crab rangoon mozzarella sticks warm with the creamy sweet chili sauce for dipping.