These Crab Rangoon Mozzarella Sticks Combine Two Of The Best Appetizers

The following recipe and excerpt for crab rangoon mozzarella sticks are from “The Naughty Cookbook“ by Samantha Schnur. It’s available for pre-order on Amazon.

Crab rangoon is required anytime I order from my local Chinese take-out spot. It hits every craving — crunchy, creamy, sweet, salty, and spicy. These crab rangoon mozzarella sticks are an even more lavish, addicting version of the classic. You may want to hide some extras for yourself to enjoy in full privacy — they disappear in a crowd in the blink of an eye. 

Crab Rangoon Mozzarella Sticks

Difficulty:BeginnerPrep time: 25 minutesCook time: 10 minutesServings:4 servings

Ingredients

• 1 (8-ounce) package cream cheese, at room temperature 
• 2 cups grated mozzarella cheese 
• 8 ounces jumbo lump crabmeat, picked through for shells 
• ¼ cup chopped scallions 
• 1 tablespoon agave 
• 1 teaspoon garlic powder 
• Pinch of cayenne pepper 
• 1 tablespoon reduced-sodium soy sauce or tamari 
• 1 tablespoon Worcestershire sauce 
• ½ teaspoon kosher salt, plus more to taste 
• Canola oil, for frying 
• ¾ cup all-purpose flour 
• 3 large eggs, beaten 
• 2 cups panko bread crumbs 
• Thai sweet chili sauce, for serving

Instructions

1. Line an 8 × 8-inch baking dish with two pieces of parchment paper in an X-shape with ends that hang over the dish a little bit for easy lifting.
2. In a large bowl, combine the cream cheese, mozzarella, crabmeat, scallions, agave, garlic powder, cayenne, soy sauce, Worcestershire, and salt. Gently stir to combine, trying not to break the crabmeat up too much.
3. Press evenly into the prepared baking dish and place a piece of plastic wrap on top. Freeze for 30 minutes to 1 hour until the mixture is set and able to hold its shape.
4. Set a wire rack in a sheet pan and have near the stove. Pour 2 to 3 inches canola oil into a large Dutch oven or heavy-bottomed pot and heat over medium-high to 365ºF on a deep-fry thermometer.
5. Remove the chilled cream cheese mixture from the baking dish to a cutting board. Cut in half, then cut each half into 8 sticks crosswise (you will have 16 sticks total).
6. Set up a dredging station with three shallow bowls: In the first bowl add the flour. Add the eggs to the second. Place the panko in the third. Season each bowl generously with salt.
7. Dip each mozzarella stick into the flour, shaking off any excess. Dip into the egg, and dredge in the panko. Working in batches to avoid overcrowding, fry a couple of sticks at a time until golden brown, 1 to 2 minutes. Using tongs, remove to the wire rack and season with salt.
8. Serve with Thai sweet chili sauce.

Notes

• You can make these in advance too for easy recipe prep for a crowd. Simply prepare up to the freezing step. Wrap tightly and freeze for up to 1 day. Dredge and fry until golden brown. Because they are frozen, they may take a little longer to warm through. Serve.

Reprinted with permission from The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds by Samantha Schnur. Copyright © 2026 by Samantha Schnur. Photographs copyright © 2026 by Lauren Volo. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

• Appetizer
• Chinese Food
• Snack Recipes