Easy Crab Mozzarella Sticks Recipe :- The well-loved appetisers of crab rangoon and mozzarella sticks come together in these delicious crab rangoon mozzarella stick bites! They taste well on their own or dipped in sweet and sour or Thai sweet chilli sauce after being air-fried crispy. If you’d rather, you may also bake them in an oven or fry them in oil. Savour them as a unique starter for your upcoming event or as a pleasure for yourself.
Easy Crab Mozzarella Sticks Recipe
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Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 cups (226 g) mozzarella cheese, shredded
- 2 green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon granulated sugar
- 1 can (6 ounces) crab meat, drained
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon kosher salt
- 5 large eggs, beaten
- 2 cups (216 g) Italian seasoned breadcrumbs
- parsley, chopped for garnish
Dipping Sauces
- Thai sweet chili sauce
- sweet and sour sauce
Instructions
Press parchment paper into an 8 x 8 baking dish, leaving an overhang for simple removal from the sides. Put aside.
Cream cheese, mozzarella, green onions, soy sauce, Worcestershire sauce, minced garlic, and granulated sugar should all be combined in a medium-sized bowl. Until all ingredients are well combined, thoroughly mix. Fold in the crab meat gently after draining.
Spread the crab mixture evenly in the baking dish that has been prepared. Freeze until solid, about half an hour.
In the meantime, arrange a baking sheet covered with parchment paper and three shallow basins. (Your freezer should be able to hold the baking sheet.) Mix the flour and kosher salt together in the first bowl. Pour the beaten eggs into the second bowl. Put the breadcrumbs in the third bowl.
Take the crab mixture out of the freezer when you’re ready. Using the overhanging parchment paper, carefully lift the frozen mixture out of the baking dish. Cut the mixture into two 8-by-4-inch portions using a sharp knife. Next, cut each part into eight independent rectangles so that you have sixteen sticks in total.
Coat each mozzarella stick with crab rangoons, one at a time. Make sure it is coated on both sides by dipping it into the flour mixture. Next, coat it with the beaten eggs and then coat it with the breadcrumbs. For a double coat, repeat the egg and breadcrumb coating method. Put the coated stick on the page covered with parchment. With the remaining sticks, repeat.
Freeze the covered sticks for half an hour or more.
As soon as it’s ready, set the air fryer to 390°F for five minutes.
Apply a little layer of frying spray on the mozzarella sticks with crab rangoons. Make sure there is ample room between each stick when you place them in the air fryer basket. (Working in batches may be necessary, depending on the size of your air fryer.)
The sticks should be air-fried for 4–6 minutes, or until golden brown.
Take out of the air fryer and allow it cool for one or two minutes. Accompany with Thai Sweet Chilli Sauce.
