Crispy Firecrackers filled with Celery Crab Rangoon Recipe on Food52

Fry

Crispy Firecrackers filled with Celery Crab Rangoon

by:
August 20, 2019
2 Ratings
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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  • inpatskitchen
    inpatskitchen
  • LeBec Fin
    LeBec Fin
  • BoulderGalinTokyo
    BoulderGalinTokyo
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.

    4 Reviews

    inpatskitchen March 13, 2012
    This sounds wonderful although I'm not familiar with kanikama.. Can other crab be used ?
     
    Author Comment
    LeBec F. March 15, 2012
    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).
     
    inpatskitchen March 17, 2012
    Silly me! It's known as surimi around here...I learn something new every day! Thanks for the info!
     
    BoulderGalinTokyo March 22, 2012
    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/wiki/Surimi In the same fridge case, you may be able to find a higher quality version (you will see the difference)