Sweet lump crab meat gets folded together with sliced scallions, a savory hit of Worcestershire and soy sauce, and a touch of garlic and onion powder for that classic takeout-style filling. Each wonton wrapper gets pleated into a tidy little purse, sealed tight so none of that savory filling escapes the fryer. Dropped into hot oil, they puff up into crisp, deeply golden shells with a hot, savory center in every bite. Serve them fresh off the rack with sweet chili sauce or duck sauce for dipping, and they disappear fast. This one's a genuinely solid pick for a dairy free appetizer spread, especially if you're craving that crab rangoon crunch without the usual guesswork. Great for parties, game day, or just an excuse to fry something crispy on a weeknight.
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In a medium bowl, combine the softened cream cheese, crab meat, scallions, Worcestershire sauce, soy sauce, garlic powder, and onion powder. Stir until evenly mixed and no large lumps of cream cheese remain.
Set a wonton wrapper on a clean, dry work surface. Place a level teaspoon of filling in the center. Dip your finger in water and run it along all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal and pushing out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — this forms the classic purse shape. Set the finished wonton on a baking sheet and cover loosely with a damp paper towel while you repeat with the remaining wrappers and filling.
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