Crispy Firecrackers filled with Celery Crab Rangoon

Celery Crab Rangoon Filling

• 8 ounces cream cheese,softened, room temperature
• 6 ounces kanikama- japanese crab stick *
• 1/3-1/2 cup minced scallion, green and white parts
• 1/2 cup peeled celery,finely chopped
• 1 1/2 tablespoon tobiko (flying fish caviar)
• 12 green scallion stems , limp

1. In a mini processor whisk cream cheese until fluffy. Add crab and pulse til finely chopped. Transfer to a bowl and stir in scallion, celery and tobiko. Set aside in a small bowl.
2. * As with most Japanese food items, the more expensive the kanikama, the better the flavor quality.Kanikama and tobiko can be found in most Asian markets.

Assembly and Frying of Firecrackers /Beggar's Purses

• 12 square egg roll wrappers, smaller size, 5" square
• 1 1/2 cup crab and celery filling
• 12 each 6" lengths of wilted scallion stems
• 4-6 cups canola oil for deep frying

1. For the firecracker form,follow package directions, filling each with 1/8 cup of mixture.Tie the middle with a piece of wilted scallion.
2. Deep fry in oil at least 3" deep and at 375 degrees F until medium brown, about 4-5 minutes.Do not crowd the pot. Drain on doubled paper towels on a bed of newspapers.Serve as is.