1-First Step: Mix the filling Start by placing the drained crab meat, softened cream cheese, sliced green onion, Worcestershire sauce, soy sauce if you are using it, and garlic powder into a medium bowl. Stir everything together until the mixture looks smooth and evenly combined. If you want a stronger crab flavor, you can gently fold instead of stirring too hard so the crab stays in nice little pieces.

2-Second Step: Set up the wrappers Lay out the wonton wrappers on a clean surface or cutting board. Keep a small bowl of water nearby because you will use it to seal the edges. Working with one wrapper at a time makes the process much easier and helps keep the wrappers from drying out.

3-Third Step: Fill and fold each wonton Place about 2 teaspoons of filling in the center of each wonton wrapper. Do not add too much, or the wrapper can split while cooking. Dab the edges lightly with water, then fold the wrapper into a triangle and press the edges to seal. Next, wet the two tips of the triangle and fold them inward to make the classic crab rangoon shape. Press gently so the tips stay in place. A tight seal matters here because it helps keep the creamy filling inside and keeps oil from sneaking in during frying.

4-Fourth Step: Fry, bake, or air-fry For frying: Pour about 1 inch of oil into a deep skillet or pot and preheat it to 325°F over medium heat. Once the oil is ready, fry the wontons in small batches for 2 to 3 minutes, or until they look brown and crispy. Turn them as needed for even color, then remove them and place them on paper towels to drain. For baking: Preheat the oven to 425°F and line a baking pan with parchment paper. Assemble the wontons, then spray them lightly with cooking spray. Bake for 12 to 14 minutes until crisp and lightly golden. For air frying: Preheat the air fryer to 370°F. Assemble the wontons, spray them with cooking spray, and cook for 7 to 9 minutes until golden and crisp.

5-Final Step: Serve while hot Serve the crab rangoon right away while the outside is crisp and the filling is still warm and creamy. They are best with sweet and sour sauce, duck sauce, or even a simple soy-based dipping sauce. If you are making them for guests, arrange them on a platter and tuck in a small bowl of dipping sauce at the center.