1-First Step: Mix the filling. In a medium bowl, combine the softened cream cheese, drained crab meat, finely sliced green onion, Worcestershire sauce, soy sauce if using, and garlic powder. Stir until the filling is smooth and evenly mixed. You want the crab to be distributed throughout, but it is fine if there are still small chunks for texture.

2-Second Step: Set up your workstation. Place the wonton wrappers on a clean surface and keep a small bowl of water nearby. Lay out a tray or plate lined with parchment paper so you have somewhere to place the filled wontons before frying. This setup helps keep the process neat, especially if you are making these for guests or batch cooking for later.

3-Third Step: Fill the wrappers. Spoon a small amount of filling into the center of each wrapper. Do not overfill. A little goes a long way, and too much filling can make the wrappers tear while frying. For a tighter seal, brush the edges lightly with water before folding.

4-Fourth Step: Fold and seal. Fold each wrapper into a triangle, pressing the edges firmly to seal. Make sure you press out any air pockets, since trapped air can cause the wontons to puff and split in the oil. If you want a different shape, you can fold the corners together for a classic rangoon look, but the triangle method is easiest for beginners.

5-Fifth Step: Heat the oil. Pour enough oil into a deep skillet or pot to submerge the wontons by about 2 inches. Heat the oil to 350°F. If you do not have a thermometer, test with a small scrap of wonton wrapper. It should sizzle right away and float to the top.

6-Sixth Step: Fry in batches. Carefully place a few wontons at a time into the hot oil. Do not crowd the pan, because that lowers the oil temperature and makes the crab rangoon less crisp. Fry for about 2 to 3 minutes per side, or until the wrappers are golden brown and crunchy.

7-Seventh Step: Drain and serve. Use a slotted spoon to transfer the cooked crab rangoon to a paper towel lined plate. Let them cool for a minute or two before serving, since the filling will be very hot. Serve them warm with sweet chili sauce, duck sauce, or your favorite dipping sauce.