1-First Step: Mix the filling Start by placing the softened cream cheese in a medium bowl. Add the drained crab meat, sliced green onion, Worcestershire sauce, soy sauce if using, and garlic powder. Stir gently until everything is well combined. The mixture should look creamy with small bits of crab throughout. If your cream cheese is still cold, let it sit out for 15 to 20 minutes first. Soft cream cheese mixes more smoothly and helps keep the filling from tearing the wrappers later. This is also the time to taste the filling and decide if you want a little more soy sauce or garlic powder.

2-Second Step: Set up the wrappers Lay the 18 wonton wrappers on a clean work surface. Keep them covered with a slightly damp towel while you work so they do not dry out. Dry wrappers can crack when you fold them. Place about 1 teaspoon of filling in the center of each wrapper. Do not overfill them. Too much filling can cause leaks during frying, and that makes the oil splatter.

3-Third Step: Fold the crab rangoon To fold, dip a finger in water and moisten the edges of the wrapper. Bring two opposite corners together to form a triangle or gather the corners toward the center for a classic crab rangoon shape. Press the edges firmly to seal. Make sure there are no air pockets trapped inside. Air can expand while frying and open the wrapper. If you are cooking with kids or beginners, this is a good step to slow down and work one piece at a time.

4-Fourth Step: Heat the oil Pour oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat it to 350°F. Use a thermometer if you have one, because steady oil temperature helps the wontons cook evenly. If the oil is too cool, they will absorb more grease. If it is too hot, the wrappers may brown before the filling warms through. For a lighter option, you can brush the folded wontons with oil and bake or air fry them. The texture will be a little different, but they still make a tasty snack.

5-Fifth Step: Fry until golden Carefully place a few wontons into the hot oil at a time. Do not crowd the pan. Fry for about 2 to 3 minutes, turning once if needed, until they are golden brown and crisp on all sides. Use a slotted spoon or spider strainer to remove them from the oil. Set them on a plate lined with paper towels to drain. Continue frying the rest in batches.

6-Final Step: Serve warm Serve the crab rangoon while they are hot and crisp. They taste great with sweet chili sauce, duck sauce, or even a simple soy-based dipping sauce. The creamy center and crunchy shell are best enjoyed right away.