Name: Crab Rangoon Croquette
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 croquettes
Cuisine: American
Ingredients: 8 ounces surimi sticks; 8 ounces cream cheese; 2 tablespoons sweet chili sauce; 2 teaspoons soy sauce; 1 tbsp mayonnaise; salt and pepper; paprika; garlic powder; 2.5 cups all-purpose flour; 0.75 cup warm milk; 1.5 teaspoons dry yeast; 1.5 tablespoons sugar; 2.5 tablespoons butter; 1.5 cups panko breadcrumbs; mixture of flour and milk; oil

From the Cook

1/5

Crab Rangoon Croquette

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Ingredients

Warning0 allergens identified

Crab Rangoon Croquette

8 ounces surimi sticks

8 ounces cream cheese

2 tablespoons sweet chili sauce

2 teaspoons soy sauce

1 tbsp mayonnaise

salt and pepperto taste

paprikato taste

garlic powderto taste

2 ½ cups all-purpose flour

¾ cup warm milk

1 ½ teaspoons dry yeast

1 ½ tablespoons sugar

2 ½ tablespoons butter

1 ½ cups panko breadcrumbs

mixture of flour and milk

oil

Instructions

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Instructions

In a bowl or stand mixer, combine flour, warm milk, sugar, yeast, and salt. Mix until a rough dough forms. Add the softened butter and knead for about 8–10 minutes until smooth and elastic. Cover and let rise for about 1 hour, until slightly doubled in size.

In a bowl, combine finely chopped surimi, cream cheese, sweet chili sauce, soy sauce, and mayonnaise. Season with salt, pepper, paprika, and garlic powder to taste. Mix until smooth, creamy, and well combined. Chill slightly if the mixture feels too soft, this makes shaping easier.

After the first rise, divide the dough into 8 equal pieces (about 69 g each) and shape into balls. Let them rest for 10 minutes. Flatten each piece, add a generous spoonful of the crab filling in the center, and close the dough tightly. Seal well so the filling does not leak during frying. Place on a lightly floured tray and let rest for about 30 minutes.

Dip each filled dough ball into the flour-milk mixture, then coat evenly with panko breadcrumbs. Fry in hot oil until golden brown and crispy on all sides. Remove and let drain briefly on paper towels before serving.

Nutrition

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Tips & Tricks (5)

Chill Your Filling Thoroughly ❄️
Refrigerate the cream cheese and surimi mixture for at least 2 hours before filling to prevent it from leaking during frying and ensure a creamy center that doesn't separate.
Master the Dough Temperature 🌡️
Keep your warm milk between 110-120°F when activating the yeast—too hot kills the yeast, too cool prevents proper rising, resulting in dense, tough croquettes instead of light, pillowy ones.
Double-Dredge for Maximum Crunch 🥣
After coating in flour and egg mixture, let the croquettes rest for 10 minutes before dipping in panko again—this creates a double layer that stays extra crispy and doesn't absorb excess oil during frying.
Balance Your Filling Flavors 🌶️
Use equal parts soy sauce and sweet chili sauce (about 1 teaspoon each per filling batch) to create the signature Rangoon sweet-savory profile without overpowering the delicate crab flavor.
Oil Temperature Is Non-Negotiable 🔥
Maintain oil at exactly 350°F using a thermometer—too cool results in greasy, soggy croquettes, while too hot burns the exterior before the yeast dough cooks through inside.