Preparation Steps

• In a medium bowl, combine the softened cream cheese, drained and flaked crab meat, chopped green onions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined.
• Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the crab mixture into the center of the wrapper.
• Moisten the edges of the wonton wrapper with a little water using your fingertip. Fold the wrapper in half to form a triangle, pressing to seal the edges. Alternatively, you can fold the corners to meet in the center, creating a small purse shape. Ensure the filling is completely sealed.
• Repeat with the remaining wonton wrappers and filling.
• Heat about 1-2 inches of vegetable oil in a large skillet or pot over medium-high heat until it reaches about 350°F (175°C).
• Carefully place a few crab rangoon into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
• Remove the fried crab rangoon with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
• Serve hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.