Crab Rangoon Potato Balls

Ingredients

• 2 lb Russet potatoes (Peeled and cut into chunks for boiling)
• 2 tbsp Unsalted butter (For the mashed potatoes)
• 2 tbsp Milk (Add just enough to loosen the mashed potatoes)
• 1 tsp Salt (Divided between the potatoes and filling, plus more to taste)
• 0.5 tsp Black pepper (For seasoning the potatoes)
• 8 oz Imitation crab meat (Finely chopped; substitute an equal amount of cooked real crab if desired)
• 8 oz Cream cheese (Softened)
• 0.25 cup Mayonnaise (For the crab filling)
• 3 Green onions (Thinly sliced)
• 0.5 cup Mozzarella cheese (Shredded)
• 1 tbsp Soy sauce (For the crab filling)
• 1 tsp Granulated sugar (For the crab filling)
• 1 cup All-purpose flour (For coating the formed potato balls)
• 2 Eggs (Beaten for the egg wash)
• 2 cups Panko breadcrumbs (For the outer coating)
• Neutral frying oil (Use enough for deep-frying; approximately 60 g may be absorbed by the finished balls)
• 0.5 cup Sweet chili sauce (For drizzling or dipping)

Steps

1. 1

   Peel the potatoes and cut them into evenly sized chunks so they cook at the same rate. Place them in a pot, cover with cold water, and bring to a boil. Cook until completely tender when pierced with a fork, about 15–20 minutes.

2. 2

   Drain the potatoes thoroughly and return them to the warm pot. Mash until smooth, then add the butter, milk, salt, and black pepper. Stir until fluffy and cohesive; the potatoes should be soft enough to shape but firm enough to hold a ball.

3. 3

   While the potatoes cool enough to handle, finely chop the imitation crab meat. Place it in a bowl with the softened cream cheese, mayonnaise, green onions, mozzarella, soy sauce, and sugar.

4. 4

   Mix the crab filling until evenly combined and creamy. Taste and adjust the seasoning if needed, keeping the mixture thick enough to scoop.

5. 5

   Scoop a portion of mashed potato and flatten it into a patty in your palm. Place a scoop of crab filling in the center, then carefully fold the potato around it and seal the edges completely.

6. 6

   Roll the sealed potato patty between your hands to form a smooth ball. Repeat with the remaining potatoes and filling, arranging the balls on a tray without allowing them to touch.

7. 7

   Set up three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Roll each potato ball in flour, turning to coat all sides and shaking off the excess.

8. 8

   Dip each floured ball into the beaten egg, letting excess egg drip back into the bowl. Immediately roll it in panko, pressing gently so the breadcrumbs adhere and form an even shell.

9. 9

   Freeze the breaded potato balls for about 20–30 minutes. This firms the filling and helps the coating stay attached during frying.

10. 10

    Heat neutral oil in a deep, heavy pot to 350°F (175°C). Use enough oil to submerge the balls, and do not fill the pot more than halfway.

11. 11

    Fry the potato balls in small batches for about 3–5 minutes, turning as needed, until the panko is crisp and deep golden brown and the centers are hot. Avoid overcrowding, which can lower the oil temperature and make the coating greasy.

12. 12

    Transfer the fried balls to a paper towel-lined rack or tray to drain briefly. Drizzle with sweet chili sauce or serve the sauce alongside for dipping, and enjoy while hot.

Notes

The transcript does not provide exact quantities, so amounts are practical estimates for approximately 12 potato balls. Use cooked real crab in place of imitation crab if desired. Chill or freeze the formed balls before frying to reduce splitting. Fry in batches and maintain the oil near 350°F (175°C).

Nutrition per serving

• appetizer
• snack
• fried
• crab
• potato
• party food
• comfort food