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
Continue After Advertisement
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
Directions
- Celery Crab Rangoon Filling
-
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.
-
* 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
-
For the firecracker form,follow package directions, filling each with 1/8 cup of mixture.Tie the middle with a piece of wilted scallion.
-
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.
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.
See what other Food52ers are saying.