Fry

Crispy Firecrackers filled with Celery Crab Rangoon

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?!

LE BEC 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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • inpatskitchen
    inpatskitchen
  • LE BEC FIN
    LE BEC FIN
  • BoulderGalinTokyo
    BoulderGalinTokyo
Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.