1-First, gather all ingredients and prepare the filling by combining 5 ounces of drained crab meat, 4 ounces of softened cream cheese, 1 finely sliced green onion, 1 teaspoon of Worcestershire sauce, 1 teaspoon of optional soy sauce, and 1/2 teaspoon of garlic powder in a bowl. Mix until smooth, then place about 2 teaspoons of the mixture onto each of the 18 wonton wrappers. Moisten the edges with water, fold into triangles or packets, and seal tightly to prevent leaks while pressing out any air.

2-Next, for frying, heat 1 inch of oil to 325°F (163°C) and cook the Crab Rangoon in batches for 2-3 minutes until golden and crispy, then drain on paper towels. For baking, preheat the oven to 425°F (218°C), arrange the assembled wontons on a parchment-lined baking sheet, spray with cooking spray, and bake for 12-14 minutes until crisp. If you prefer air frying, preheat to 370°F (188°C), spray the wontons with cooking spray, and cook for 7-9 minutes for a healthier option.