These Crab Rangoon Mozzarella Sticks fuse creamy filling with crunchy, golden panko for the ultimate party bite. A rich blend of cream cheese, mozzarella, and crab gets a savory kick from McCormick® Chili Garlic Seasoning Blend, then fries up crisp and melty. Sprinkled with more seasoning and served with Thai Kitchen® Sweet Chili Sauce, they deliver bold flavor and a sweet‑spicy finish in every bite.
These Crab Rangoon Mozzarella Sticks fuse creamy filling with crunchy, golden panko for the ultimate party bite. A rich blend of cream cheese, mozzarella, and crab gets a savory kick from McCormick® Chili Garlic Seasoning Blend, then fries up crisp and melty. Sprinkled with more seasoning and served with Thai Kitchen® Sweet Chili Sauce, they deliver bold flavor and a sweet‑spicy finish in every bite.
Key products
Instructions
Instructions
- Line 8-inch square baking pan with parchment paper or aluminum foil, allowing extra to hang over the sides. Mix cream cheese, mozzarella cheese, crab meat, green onions, powdered sugar, and Chili Garlic Seasoning in medium bowl until well blended.
- Spoon mixture into prepared pan, spreading into an even layer. Place in freezer for 30 minutes to set.
- Meanwhile, place flour in a shallow dish. In a second shallow dish, beat eggs and water. Place panko in a third shallow dish. Set aside until ready to dredge.
- Using parchment or foil handles, lift cream cheese mixture from the pan. Cut in half, then cut each half crosswise into 8 sticks, for a total of 16 sticks. Each stick should be about 4 inches long by 1-inch wide.
- Dip each stick into the flour, shaking off excess. Dip into egg mixture, then coat with panko. Arrange coated sticks on a baking sheet. Return to freezer for 15 minutes.
- Heat 1 1/2 inches of oil in large deep skillet to 375°F. Fry mozzarella sticks in batches, about 3 to 4 at a time, until golden brown, about 1 minute. Drain on paper towels. Sprinkle with additional Chili Garlic Seasoning before serving. Serve with Sweet Chili Sauce for dipping.
