1-First Step: Gather and prepare the filling Start by setting out all your ingredients so the process moves smoothly. Drain the crab meat well so the filling does not become watery. If you are using fresh or packaged crab, pat it dry with paper towels first. In a medium bowl, combine the crab meat, softened cream cheese, sliced green onion, Worcestershire sauce, soy sauce if using, and garlic powder. Mix gently until everything is evenly blended. You want the filling creamy, but still with small pieces of crab for texture. If you stir too hard, the crab can break down too much. Taste a tiny bit and adjust only if needed.

2-Second Step: Set up the wonton wrappers Place the wonton wrappers on a clean work surface. Keep them covered with a slightly damp towel while you work so they do not dry out. Wonton wrappers dry quickly, and if that happens, they can crack when you fold them. Have a small bowl of water nearby, because water helps seal the edges. Lay out a few wrappers at a time instead of all 18 at once. That makes folding easier and keeps the wrappers soft. This small setup step saves a lot of stress later, especially if you are cooking with kids or helping hands in the kitchen.

3-Third Step: Fill each wrapper carefully Place about 1 teaspoon of filling in the center of each wonton wrapper. Do not overfill, because too much filling will make the edges hard to seal and may cause the rangoon to burst while frying. A little filling goes a long way here. Dip your finger in water and moisten the edges of the wrapper. Then fold it into your preferred shape. You can make a triangle, a purse shape, or a simple sealed rectangle. Press firmly to remove air pockets and make sure the edges stick well. Air pockets can cause splattering when fried, so press gently but firmly.

4-Fourth Step: Heat the oil Pour enough oil into a deep skillet, Dutch oven, or heavy pan to allow the wontons to float. Heat the oil to 350°F. A thermometer helps a lot here, since oil that is too cool can make the rangoon greasy, while oil that is too hot can brown the outside before the inside gets warm. If you do not have a thermometer, test the oil with one small wonton. It should sizzle right away and begin turning golden within a couple of minutes. Work in batches so the oil temperature stays steady.

5-Fifth Step: Fry until golden and crisp Carefully place several filled wontons into the hot oil, being careful not to crowd the pan. Fry for about 2 to 3 minutes, turning once if needed, until they are golden brown and crisp on both sides. Keep an eye on them, because wontons cook fast. Use a slotted spoon or spider strainer to lift them out of the oil. Place them on a paper towel-lined plate or a wire rack to drain. Let the oil come back to temperature between batches so each piece fries evenly.

6-Final Step: Serve while warm Serve the crab rangoon warm with your favorite dipping sauce. Sweet chili sauce is a classic choice, but plum sauce and duck sauce work well too. The filling is creamy when warm, and the wrapper stays crisp for the best texture. These are best eaten right away, while the outside is crunchy and the inside is soft and melty. If you want to serve them at a party, fry them close to serving time or keep them on a wire rack in a warm oven for a short period.