Mix the Filling
In a large bowl, combine the chopped imitation crab, softened cream cheese, shredded mozzarella, green onion, garlic powder, salt, powdered sugar, and lemon juice (if using). Mix thoroughly with your hands until everything is well blended and evenly distributed.
Form and Freeze
Press the mixture evenly into a 9x13 casserole dish, flattening it into an even rectangle about 1 inch thick. Cover with plastic wrap and freeze for **at least 2 hours**, or preferably overnight. This step is crucial - the mixture needs to be completely frozen solid to cut and bread properly.
Cut into Sticks
Once frozen solid, flip the pan and remove the frozen rectangle. Using a sharp knife, cut into sticks about 1 inch wide by 3-4 inches long (similar to mozzarella stick size). Work quickly so they don't start to thaw.
Set Up Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Place the cut sticks back in the freezer while you set this up.
Bread the Sticks
Working in small batches (keep the rest frozen), coat each stick first in flour, then dip in egg, then coat thoroughly with panko breadcrumbs. Press the panko on well to ensure good coverage. Place breaded sticks on a baking sheet.
Re-freeze Before Frying
Once all sticks are breaded, return them to the freezer for another 30 minutes. This extra freeze time helps prevent cheese explosions during frying.
Shallow Fry
Heat about 1 inch of oil in a large skillet to 350°F. Working in batches of 3-4 sticks (don't crowd the pan), fry for 3-4 minutes per side until deep golden brown. The oil should be gently bubbling but not violently boiling.
Drain and Serve
Transfer finished sticks to a paper towel-lined plate to drain excess oil. Serve immediately while hot for maximum cheese pull. These are excellent with sweet chili sauce, sweet and sour sauce, or even just soy sauce for dipping.
Temperature is everything - use a thermometer to keep oil at 350°F. Too hot and the outside burns before the cheese melts; too cold and they'll be greasy.
Don't skip the re-freeze after breading - it's the difference between perfect sticks and cheese disasters.
If you want to deep fry instead of shallow fry, same temp (350°F) but only 3-4 minutes total time. Shallow frying is more forgiving for first-timers.
The lemon juice really does make a difference - it cuts through the richness and brightens up the flavor profile.
These can be frozen after breading and fried straight from frozen when you want them (add 1-2 minutes to fry time).
Pairs well with:
Sweet chili sauce, sweet and sour sauce, soy sauce, or traditional duck sauce