Crispy Firecrackers filled with Celery Crab Rangoon

By • March 13, 2012 • 4 Comments



Author Notes: Why not put healthy crunchy celery and tobiko (flying fish caviar) into a crab rangoon-like filling? Maybe it will help squelch my guilt as I finish off a platter by myself?!

LE BEC FIN

Makes about 12

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.
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Dscn3274

over 2 years ago inpatskitchen

This sounds wonderful although I'm not familiar with kanikama.. Can other crab be used ?

Photo_squirrel

over 2 years ago LE BEC FIN

oh certainly, pat. kanikama is actually fake crab- made of mostly fish- but pressed and colored to look like crab legs> those ever clever Japanese! real crrab, particularly blue lump crab (foil packs from indonesia usually, because it is so scarce down in Va/Md.)would be much better than kanikama. I just used kanikama because that's what i had and because that is what the chinese restnts use in their crab rangoon here.

heck, if you have clams left over form your canned seafood contest experiments ;-}, i bet you could use that (but might want to add worc. sauce etc to make it taste more like clam dip).

Dscn3274

over 2 years ago inpatskitchen

Silly me! It's known as surimi around here...I learn something new every day! Thanks for the info!

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

LBF this makes my mouth water! For cost-watchers this is an excellent choice.

inpt- surimi is a generic term for ground fish paste (which sounds terrible in English). Kanikama is one type-made into crab sticks. Picture here http://en.wikipedia.org... In the same fridge case, you may be able to find a higher quality version (you will see the difference)