1-First step: mix the filling Start by draining the crab meat very well. This matters because extra moisture can make the filling loose and can cause the wontons to puff too much during cooking. Place the crab meat, softened cream cheese, sliced green onion, Worcestershire sauce, soy sauce if you are using it, and garlic powder in a small bowl. Use a spoon or spatula to gently combine everything. You want the mixture blended, but not mashed into a paste. Small pieces of crab are nice because they give the filling texture.

2-Second step: set up the wrappers Lay out the wonton wrappers on a clean work surface. It helps to work with 3 wrappers at a time so they do not dry out while you assemble. Keep a small bowl of water nearby for sealing the edges. Spoon 2 teaspoons of filling into the center of each wrapper. Try not to add more than that, because overfilling makes sealing harder and can lead to leaks during cooking.

3-Third step: fold and seal Dab the edges of each wrapper with water. Fold opposite corners together to form a triangle, pressing out any air as you go. Then wet the tips and fold them inward to create the classic crab rangoon shape. Pinch firmly so the edges stay closed. Repeat this process with the remaining wrappers and filling. If any wrappers start to dry out, cover them lightly with a clean towel while you work.

4-Fourth step: deep fry the wontons If you want the classic version, preheat 1 inch of oil to 325°F over medium heat. A thermometer helps a lot here, because oil that is too hot can brown the outside before the filling warms through, while oil that is too cool can make the wrappers greasy. Drop the wontons into the hot oil in small batches. Fry for 2 to 3 minutes until they are brown and crispy. Turn them if needed so they color evenly. Remove them with a slotted spoon and drain on paper towels.

5-Fifth step: bake or air fry if you prefer less oil For oven baked crab rangoon, preheat the oven to 425°F and line a pan with parchment paper. Arrange the assembled wontons on the pan, spray lightly with cooking spray, and bake for 12 to 14 minutes until crisp and golden. For air fryer crab rangoon, preheat to 370°F. Place the wontons in the basket in a single layer, spray with cooking spray, and cook for 7 to 9 minutes until they turn golden and crisp. You may need to cook in batches depending on the size of your air fryer.

6-Final step: serve while hot Serve the wontons right away while the outside is crunchy and the center is warm and creamy. Sweet chili sauce, duck sauce, or even a simple soy-based dip all work well. These cream cheese stuffed wontons are at their best fresh from the fryer or oven.