1-Begin by softening the cream cheese at room temperature for easy blending. Combine 5 ounces of crab meat, 4 ounces of softened cream cheese, 1 finely sliced green onion, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce (if using), and 1/2 teaspoon garlic powder in a bowl until well mixed.

2-Lay out 18 wonton wrappers on a clean surface, working with 2-3 at a time to keep them from drying out. Place about 2 teaspoons of the filling in the center of each wrapper.

3-Moisten the edges of the wrappers with water, then fold them diagonally into a triangle or form a packet shape, pressing firmly to seal and remove any air pockets.

4-Preheat oil to 325°F in a pan. Carefully fry the rangoon in batches for 2-3 minutes until golden and crispy, then drain on paper towels.

5-For a healthier twist, you can bake them at 425°F on a parchment-lined pan for 12-14 minutes after spraying with cooking spray, or air fry at 370°F for 7-9 minutes after generously spraying the wontons.

6-Serve warm, perhaps with a simple dipping sauce like soy or sweet and sour. The whole process, from prep to plate, takes about 23 minutes total, with 20 minutes for prep and just 2 minutes for cooking.