1-First Step: Make the fillingStart by placing the softened cream cheese in a medium bowl. Stir it until smooth, then add the drained crab meat, finely sliced green onion, Worcestershire sauce, soy sauce if you are using it, and garlic powder. Mix gently so the crab stays in small pieces. You want the filling to be creamy, but still a little textured.If the cream cheese is too cold, let it sit at room temperature for about 20 minutes first. This helps it blend more easily. A smooth filling makes stuffing the wonton wrappers much easier later on.

2-Second Step: Set up your workspaceLay out the wonton wrappers on a clean surface. Keep a small bowl of water nearby for sealing the edges. Also, line a plate or tray with paper towels so the fried wontons can drain right away. Having everything ready before you begin saves time and helps the process move quickly.If you are frying in batches, set a second tray nearby for the filled wrappers. This makes it easier to stay organized once the oil is hot.

3-Third Step: Fill each wrapperPlace one wonton wrapper on your work surface with a corner facing you, like a diamond shape. Spoon about 1 teaspoon of filling into the center of the wrapper. Do not overfill, or the wrapper may split while frying.Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper into a triangle or pouch shape, depending on the style you want. Press the edges firmly to seal. If you want the classic look, bring the two side corners together and pinch them shut after sealing the triangle.

4-Fourth Step: Heat the oilPour enough oil into a deep skillet or heavy pot for frying. You want about 2 inches of oil in the pan. Heat it to 350°F. If you do not have a thermometer, drop in a tiny piece of wonton wrapper. It should sizzle right away and start browning in about a minute.Getting the oil temperature right matters a lot. If the oil is too cool, the crab rangoon will soak up too much oil and turn greasy. If it is too hot, the wrappers may brown too fast before the filling gets warm.

5-Fifth Step: Fry in small batchesCarefully place 4 to 6 wontons into the hot oil at a time. Do not crowd the pan. Fry each batch for about 2 to 3 minutes, turning once if needed, until the wrappers are golden brown and crisp on both sides.Use a slotted spoon or spider strainer to lift them from the oil. Let the extra oil drip off for a few seconds, then place the crab rangoon on the paper towel lined tray.

6-Sixth Step: Drain and serveAfter all the crab rangoon is fried, let it rest for a minute or two. This helps the filling settle and gives the shells time to crisp up even more. Serve them warm with your favorite dipping sauce.Sweet chili sauce is a classic choice, but duck sauce also works nicely. If you are serving these for a casual party, pair them with a cold drink or another easy snack like this strawberry milkshake recipe for a fun combo.