Fried Cheese And Crab Recipe

Prepare crab

Gently pick through the crab meat to remove any shells or cartilage. Pat the crab dry with paper towels to remove excess moisture — this helps the filling hold together.

Mix base

In a medium bowl, combine the softened cream cheese and shredded mozzarella until smooth and homogenous using a spatula or fork.

Add flavorings

Fold in the crab meat, sliced green onions, minced jalapeño, Sriracha, Dijon mustard, Worcestershire sauce, Old Bay, salt, black pepper, and chopped cilantro or parsley (if using). Taste and adjust seasoning — the mixture should be well seasoned and slightly spicy. Chill for 15–20 minutes to firm up, if time allows.

Prepare wrappers and coating

Set up an assembly station with three shallow bowls: 1) flour mixed with cold water to make a thin paste (this acts as a glue), 2) beaten egg (egg wash), and 3) a mix of panko and optional fine breadcrumbs. Keep wrappers covered with a damp towel to prevent drying.

Fill cheese

Take each half piece of string cheese. Place about 1 heaping teaspoon of the crab filling along the length of the cheese, pressing gently so it adheres but does not fall off. Leave about 1/4 inch at each end for sealing.

Wrap and seal

Place a wrapper on the work surface (for spring roll wrappers, cut into suitably sized rectangles to fully enclose the cheese; for wonton wrappers use one wrapper per piece). Brush edges lightly with the flour paste, place the filled cheese near one edge, then roll tightly, tucking ends in and sealing with the paste. Repeat until all pieces are wrapped.

Coat

Dip each wrapped stick first into the beaten egg, letting excess drip off, then press into the panko breadcrumb mixture to fully coat. For an extra-crispy double coat, return to the egg and panko for a second pass.

Heat oil

Pour vegetable oil into a medium heavy-bottomed pot or deep skillet to a depth of about 1–1.5 inches (roughly 2–3 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and turn golden in about 30 seconds.

Fry in batches

Working in small batches to avoid crowding, carefully lower the coated sticks into the hot oil. Fry for 1.5–3 minutes, turning as needed, until golden brown and crispy. Overfrying will melt the cheese out, so watch closely. Use a slotted spoon to transfer fried sticks to a wire rack or paper towel-lined plate to drain.

Finish

Let the fried sticks rest for 1–2 minutes to set. If desired, lightly season with a pinch of salt immediately after frying.

Make sauce

In a small bowl whisk together the mayonnaise, Sriracha, lime juice, honey, garlic powder, and salt until smooth. Taste and adjust heat or acidity as desired.

Serve

Serve the fried cheese and crab sticks hot with the spicy dipping sauce on the side. Garnish with extra sliced green onion or chopped cilantro if desired.