Crab Rangoon done right starts with a rich, tangy filling of softened cream cheese folded together with sweet lump crab and thinly sliced scallions, boosted with garlic powder and onion powder for savory depth. Each wrapper gets sealed into that classic purse shape, then dropped into hot oil until the outside turns deep golden and shatteringly crisp while the inside stays warm, creamy, and packed with crab flavor. The frying step is quick — just a couple of minutes per batch — so you get restaurant-style crunch without any deep-fry guesswork. Serve them hot off the rack with your favorite dipping sauce on the side for that sweet-savory contrast everyone expects from this appetizer. It's a great one to keep in a gluten free rotation when you're craving takeout-style crab rangoon at home.
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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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