Crab Rangoon Potato Balls

Ingredients

• 2 lb potatoes (peeled and cubed for boiling)
• 2 tbsp butter (for mashed potatoes)
• 0.25 cup milk (to loosen the mashed potatoes)
• salt and seasonings (to taste)
• 8 oz imitation crab (finely chopped; real crab can be substituted)
• 4 oz cream cheese (softened)
• 1 tbsp mayonnaise
• 2 green onions (sliced)
• 0.5 cup mozzarella cheese (shredded)
• 1 tsp soy sauce
• 0.5 tsp sugar
• 0.5 cup all-purpose flour (for dredging)
• 2 eggs (beaten, for egg wash)
• 1.5 cup panko breadcrumbs (for coating)
• oil (for frying)
• sweet chili sauce (for drizzling/serving)

Steps

1. 1

   Boil the peeled and cubed potatoes in salted water until tender.

2. 2

   Drain the potatoes and mash them with butter, seasonings, and a tiny bit of milk until smooth but firm enough to hold their shape.

3. 3

   In a separate bowl, combine the imitation crab, softened cream cheese, mayonnaise, green onions, mozzarella cheese, soy sauce, and sugar to create the filling.

4. 4

   Take a portion of the mashed potatoes and flatten it into a patty in your hand.

5. 5

   Place a scoop of the crab filling in the center of the potato patty.

6. 6

   Carefully roll the potato around the filling to form a perfect, sealed ball.

7. 7

   Dredge each potato ball in flour until evenly coated, similar to a powdered donut hole.

8. 8

   Dip the floured balls into the beaten eggs.

9. 9

   Roll the balls in panko breadcrumbs until fully covered.

10. 10

    Place the breaded balls in the freezer for about 30 minutes to firm up before frying.

11. 11

    Heat oil in a deep pan or fryer and fry the balls until the outer shell is golden brown and crispy.

12. 12

    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 per serving

• appetizer
• snack
• fried
• fusion
• seafood
• potato
• party food