“Crab” and Shrimp Firecrackers

These are so good either fresh from the oven or at room temperature. I think these make a great appetizer for the Fourth of July or Memorial Day. This makes 12 firecrackers---you may want to double the recipe.

Ingredients:

Filling:

1 cup cooked, peeled and deveined shrimp, chopped (measure after chopping)
1 cup imitation crab meat, chopped (measure after chopping)
½ cup cream cheese, softened (about ½ of an 8 ounce package)
¼ cup Poblano pepper, chopped (use jalapenos if you like things really spicy)
2 green onions, chopped
½ cup shredded Monterey jack cheese with peppers
A few drops of hot sauce, to taste

Wrappers:

12 sheets phyllo dough, thawed (you could also do egg roll wrappers)
Cooking spray
Smoked paprika or chipotle powder

Directions: Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment and spray with cooking spray.  Stir all the filling ingredients together. Taste and adjust seasonings. Place one sheet of phyllo on your work surface with the long edge facing you. Cover the rest of the phyllo with damp paper towels to prevent them drying out. Fold the phyllo sheet in half from left to right. Place 2 Tablespoons of filling along the edge closest to you, leaving about ½ inch on the left, right and bottom sides. Fold the left and right sides over the filling and roll from bottom to top, like a cigar. Place, seam side down on the baking sheet and spray with cooking spray. Dust the top with paprika or chipotle powder (if you dare). Repeat until all filling and phyllo sheets are used. Bake for 20-25 minutes, turning the baking sheet halfway through,  or until the tops and edges are golden. Let cool for 10 minutes before serving.