Crab Rangoon Mozzarella Sticks Recipe

In a medium bowl, combine chopped crab, softened cream cheese, ricotta and shredded mozzarella. Mix until smooth and uniform.

Add sliced green onions (chives), soy sauce, sesame oil, granulated sugar, garlic powder, salt, and black pepper. Stir until evenly incorporated. Taste and adjust seasoning.

Chill the mixture in the refrigerator for 20–30 minutes to firm up slightly; this makes assembly easier.

Prepare wrappers and slurry

Cut spring roll or egg roll wrappers into rectangles large enough to wrap a halved mozzarella stick (approx. 3 x 4 inches). In a small bowl whisk the all-purpose flour with 3 tablespoons water to make a thin slurry (sticky glue).

Assemble Rangoon Mozzarella Sticks

Lay one wrapper piece on a work surface. Place about 1 tablespoon of chilled crab-ricotta filling along the center, then place a halved mozzarella stick directly on top of the filling. Fold short edges over the filling, then roll tightly like a cigar so the cheese and filling are fully enclosed. Dab the wrapper seam with the flour slurry to seal. Repeat for remaining sticks.

Place sealed sticks seam-side down on a tray and refrigerate 10 minutes to firm the seal (prevents unwrapping during frying).

Breading

Set up a breading station: beaten eggs in one shallow dish, panko and plain breadcrumbs combined in another. Working quickly, dredge each wrapped stick into cold water (optional thin film), then into beaten egg, then press into the breadcrumb mixture to fully coat. For extra crunch, double-dip: after first breadcrumb coat, dip again in egg and re-coat with panko. Place on a tray while you heat oil.

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature. If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry 3–4 sticks at a time (do not overcrowd) for 2–3 minutes, turning gently, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. If baking is preferred, preheat oven to 425°F (220°C), place sticks on a parchment-lined sheet, spray with cooking spray, and bake 10–12 minutes turning halfway until golden.

Keep finished sticks warm on a baking sheet in a 200°F (95°C) oven while you fry remaining batches.

While sticks fry, whisk together mayonnaise, sweet chili sauce, sriracha, honey and rice vinegar in a small bowl until smooth. Taste and adjust heat or sweetness. Stir in sesame seeds if using.

Arrange Crab Rangoon Mozzarella Sticks on a platter or individual plates. Drizzle or serve the bang bang sauce on the side. Sprinkle minced chives over the sticks and add lime wedges if desired.

Serve immediately so the cheese remains gooey and the exterior stays crisp. Half orders available: prepare 6 sticks and adjust quantities/time accordingly.