Ninja Boss’ Crab Cream Cheese Won Tons

Otherwise known as Crack Won Tons. You can’t stop eating these once you’ve tried it. I got permission from Ninja Boss to share this recipe with you folks. Its fairly simple and oh so good. And just for the record, I’ve tried another recipe that was more elaborate and it wasn’t as good.

Ingredients:
1 8oz cream cheese
1 T mayo
1/4 tsp garlic salt
1/4 tsp pepper
1/2 lb-1 lb of imitation crab (depending on how much you want)
green onions, optional
1 package of won ton pi (or more depending on how big the package is)
Oil for frying

Directions:

Since I didn’t have garlic salt on hand, I used garlic powder. I just made sure to add a little more salt. I used a little less than a pound of imitation crab meat. It might’ve been a pound, it was close. The mix just didn’t look like it could handle any more crab meat. The imitation crab meat looked a little dry when I wad dicing it but it turned out fine after being fried. I also tend to put a little more pepper than the recipes calls for.

Allow the cream cheese to fall to room temperature so its easier to mix. Dice up the imitation crab meat, this may be a little laborious. Chop up the scallions/green onions. Combine all ingredients except the oil and won ton wrappers in a bowl, throughly mix.

You can see that there’s tons of imitation crab meat in here. Ninja Boss doesn’t usually put in a lot of green onions, I put in about two to three stalks worth. Use a nice big bowl… my mix was climbing up the side, as you can see.

If you got a won ton wrapper maker shop near you, request the won ton wrapper for deep frying. They tend to be a little thicker than the soup variety. If you have no idea, no problem. Just grab the won ton wrapper you got handy.

Put a little more than a teaspoon of filling in the middle. I put way too much in the pictures here. You can put as much as you want but too much and it gets too rich.

Wet two adjacent sides (pictured on right) with water.

Fold the wrapper up and press around the filling and out to squeeze out the excess air. Press down on the edges where it was wet to seal.

Bring the two bottom corners down and indent the middle a bit. Try to flatten the skin to the bottom/against the counter so the filling pops up a bit.

Wet one of the bottom edges, bring the other bottom edge and put it on top, press to seal.

This is an alternate method and the Ninja Boss’ preferred method. After bringing the bottom flap up and sealing, you’re done. Or you can put a crimp or two on the edges to make it a little fancier.

I tried to be fancy and do the first method of wrapping, I shouldn’t have doubted the Ninja Boss, this is actually a much better way. Fries better.

I use a soup pot to do my frying so the oil won’t splash onto my stove top. Less cleaning. Pour enough oil into your vessel of choice. Put enough in so that there’s at least enough oil to come up halfway to a won ton (see, flat won tons = less oil too). Heat the oil on medium low. You know the oil is ready when you put a wooden chopstick or wooden skewer into the oil and the tip starts bubbling air.

Fry the won tons on one side until its golden brown then flip and do the same. Once both sides are golden brown, take it out and drain on paper towels.

If I hadn’t made half the batch with the first method of wrapping and put so much filling in them, I would’ve had more than the amount shown on the left. The right picture shows how it should sort of look, golden brown and delicious.

The left image shows it a little too crispy, its fine but it doesn’t have to get that dark. The right image is the first form, you can see that its uneven in color because of the nooks and crannies the oil had to get to.

One of the better odd forms that came out.

Cross-cut for you to see what the insides look like. Try to serve these all on the day they are made, reheating them changes the flavor and its not as good.

Thanks to the Ninja Boss for sharing! Enjoy!