Crab Rangoon Potato Balls
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A fusion of Porto's famous potato balls and creamy crab rangoon, featuring a crispy panko shell, fluffy mashed potatoes, and a savory cream cheese and crab filling.
- Time
- 75 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Potato Shell
- 30 g
- 60 g
- 5 g
Crab Filling
- 14 g
- 12 g
- 55 g
- 5 g
- 2 g
Breading & Frying
- 65 g
- 100 g
- 90 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.68 kg before cooking, which is about 140 g per serving.
Steps
Boil the peeled and cubed potatoes in salted water until tender.
Drain the potatoes and mash them with butter, seasonings, and a tiny bit of milk until smooth but firm enough to hold their shape.
In a separate bowl, combine the imitation crab, softened cream cheese, mayonnaise, green onions, mozzarella cheese, soy sauce, and sugar to create the filling.
Take a portion of the mashed potatoes and flatten it into a patty in your hand.
Place a scoop of the crab filling in the center of the potato patty.
Carefully roll the potato around the filling to form a perfect, sealed ball.
Dredge each potato ball in flour until evenly coated, similar to a powdered donut hole.
Dip the floured balls into the beaten eggs.
Roll the balls in panko breadcrumbs until fully covered.
Place the breaded balls in the freezer for about 30 minutes to firm up before frying.
Heat oil in a deep pan or fryer and fry the balls until the outer shell is golden brown and crispy.
Drizzle with sweet chili sauce and serve immediately.
Notes
Freezing the balls before frying is a critical step to ensure they hold their shape and don't burst in the hot oil. You can substitute real crab meat for the imitation crab if preferred.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 214
- Protein
- 7 g
- Carbs
- 27 g
- Fat
- 8 g
- Fiber
- 2 g
Where the calories come from
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