Name: Crab Rangoon Mozzarella Sticks
Ingredients: 16 oz Louis Kemp Crab Delights Surimi Seafood chopped; 24 oz cream cheese; 2.5 cups mozzarella cheese shredded; 1/4 cup green onion chopped; 2 tbsp parsley chopped; 1 tsp onion powder; 1 tsp garlic minced or powder; 1 tsp sugar; 3 cups panko breadcrumbs; 1 tsp salt; 1 tsp pepper; 1 large egg; 1 tbsp water; 1 cup sweet chili sauce; 1/4 cups mayo; 1 tbsp soy sauce; 4 Large Bowls; Whisk; 1 13x8 sheet pan; Parchment paper; Large pot; Oil for Frying; Cooling rack lined with paper towels

Instructions

Crab Rangoon Filling

In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.
Transfer mixture to a 13x8 sheet pan lined with parchment paper.
Press and spread out to even layer.
Place in the freezer for at least 2 hours until firm.

Creamy Sweet Chili Sauce

In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Seasoned Breadcrumbs

Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

Heat a large pot of oil to 350F.
Once the crab rangoon filling is firm, cut into pieces. This recipe will yield 12-24 pieces depending on thickness.
Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash and a final dredging in seasoned breadcrumbs.
Make sure press the breadcrumbs into each piece firmly to adhere.
Once each piece is coated, fry 4-5 minutes until golden brown and cooked through.
Set on the cooling rack with paper towel to drain and cool slightly.
Serve immediately with a side of the creamy sweet chili sauce and enjoy!

Crab Rangoon Mozzarella Sticks

Crab Rangoon Mozzarella Sticks