Make the Filling

1. Prepare the Cream Cheese: In a medium bowl, use a hand mixer or spoon to beat the softened cream cheese until smooth.
2. Mix the Ingredients: Add the crab meat (drained if using canned or imitation crab), green onion, soy sauce, garlic powder, and Worcestershire sauce. Stir until everything is fully combined. Taste the mixture and adjust the seasonings if desired.
3. Set Aside: Set the filling aside while you prepare the wonton wrappers.

Assemble the Crab Rangoon

1. Prep Wonton Wrappers: Lay a clean surface (like a cutting board or countertop) and place the wonton wrappers in front of you. Use a pastry brush or your fingers to lightly wet the edges of each wrapper with water. This will help seal the edges when you fold them.
2. Fill the Wrappers: Place a small teaspoon of the crab mixture in the center of each wrapper. Be careful not to overfill.
3. Fold and Seal: Fold the wrapper into a triangle, pressing the edges firmly to seal. You can also bring the corners together to form a pouch or even fold them into a square, depending on your preference. Make sure there are no gaps or openings where the filling can leak out.
4. Repeat: Continue filling and sealing the wontons until you’ve used up all of the filling.

Fry the Crab Rangoon

1. Heat the Oil: In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the Crab Rangoons completely.
2. Fry in Batches: Carefully drop the prepared Crab Rangoons into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes, turning them occasionally, until golden brown and crispy.
3. Drain: Once fried, remove the Crab Rangoons from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve

1. Garnish: If you’d like, garnish with some additional chopped green onions or a sprinkle of sesame seeds.
2. Serve with Sauce: Serve your Crab Rangoons with a side of sweet and sour sauce, soy sauce, or any dipping sauce you like. These crispy bites are perfect for dipping!