Crispy Fried Crab Rangoon Bars

In a large mixing bowl, combine the chopped imitation crab meat, softened cream cheese, green onions, parsley, minced garlic, onion powder, sugar, salt, pepper, and shredded mozzarella cheese.

Mix all ingredients until thoroughly combined.

Spread the mixture evenly onto a baking sheet lined with parchment paper.

Freeze the sheet for at least 1-2 hours, or until the mixture is firm enough to cut.

Once firm, remove from the freezer and cut the block into rectangular bars.

Set up a breading station with two shallow dishes: one with the beaten eggs for an egg wash, and the other with panko breadcrumbs.

For a thick, crispy crust, double-bread each bar: dip in egg wash, coat in panko, dip back into the egg wash, and coat in panko again until fully covered.

Heat a generous amount of cooking oil in a deep pan or pot to 350°F (175°C).

Carefully fry the bars in batches, turning occasionally, until they are golden brown and beautiful on all sides, about 3-4 minutes.

Remove the fried bars from the oil and let them drain on a wire rack.

Serve hot with creamy sweet chili sauce for dipping.