Fry

Crispy Firecrackers filled with Celery Crab Rangoon

by:
March 13, 2012
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?!

LeBec Fin

  • Makes about 12
Ingredients
  • Celery Crab Rangoon Filling
  • 8 ounces cream cheese,softened, room temperature
  • 6 ounces kanikama- japanese crab stick *
  • 1/3-1/2 cups minced scallion, green and white parts
  • 1/2 cup peeled celery,finely chopped
  • 1 1/2 tablespoons tobiko (flying fish caviar)
  • 12 green scallion stems , limp
  • Assembly and Frying of Firecrackers /Beggar's Purses
  • 12 square egg roll wrappers, smaller size, 5" square
  • 1 1/2 cups crab and celery filling
  • 12 each 6" lengths of wilted scallion stems
  • 4-6 cups canola oil for deep frying
In This Recipe
Directions
  1. Celery Crab Rangoon Filling
  2. 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.
  3. * 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.
  1. Assembly and Frying of Firecrackers /Beggar's Purses
  2. For the firecracker form,follow package directions, filling each with 1/8 cup of mixture.Tie the middle with a piece of wilted scallion.
  3. 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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Review
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.