In a medium bowl, flake the crab meat with a fork and pick through to remove any shells. Add the softened cream cheese, finely chopped green onion, minced garlic, soy sauce, sesame oil, and Worcestershire sauce. Mix with a spatula until evenly combined and smooth.

Bind and season

Stir in the lightly beaten egg, then fold in 3/4 cup of the Panko breadcrumbs, salt, and black pepper. The mixture should hold together when shaped; if it’s too loose, add remaining Panko a tablespoon at a time until it forms a moldable mixture.

Form patties

Divide the mixture into 4 equal portions (about 3.5-4 oz each) and shape into thick, slightly flattened patties roughly the diameter of your buns. Place patties on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold while cooking).

Pan-fry patties

Heat 2 tablespoons canola oil in a large nonstick or cast-iron skillet over medium heat. When hot, add 2 patties without crowding the pan. Cook 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C for seafood). Add remaining 2 tablespoons oil and cook remaining patties. Transfer cooked patties to a paper-towel-lined plate to drain.

Rangoon Crunch Topping

Crisp wonton strips

In a small heavy-bottomed saucepan or deep skillet, heat 1 cup vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of wonton sizzles immediately. Working in batches, add wonton wrapper strips and fry 20–40 seconds, stirring, until they are puffed and golden brown. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1/2 teaspoon salt. Let cool — they will crisp further.

Sweet Chili Dipping Spread

Mix sauce

In a small bowl, whisk together the sweet chili sauce, mayonnaise, rice vinegar, and optional Sriracha until smooth and emulsified. Taste and adjust — add a pinch more rice vinegar if you want brighter acidity, or more Sriracha for heat. Refrigerate until ready to assemble.

Burger Build

Toast buns

Heat a griddle or skillet over medium heat. Spread 1/2 tablespoon softened butter on each bun half. Toast buttered sides on the hot surface until golden brown, about 1–2 minutes. Keep toasted buns warm.

Assemble burgers

Spread approximately 1 tablespoon of the sweet chili dipping spread on the bottom bun. Place a small handful (about 1/2 cup) of shredded iceberg lettuce on top of the sauce, then set a warm Crab Rangoon patty on the lettuce. Add a layer of thin cucumber slices (about 2 tablespoons worth) and a generous pinch (about 2 tablespoons) of the crispy wonton strips for crunch. Spoon an additional 1 tablespoon of the sweet chili spread over the wonton strips if desired, then cap with the toasted top bun.

Serve

Serve each Crab Rangoon Burger immediately with lime wedges on the side for squeezing over the patty. Optionally serve extra sweet chili sauce for dipping. Leftover patties can be refrigerated for up to 48 hours; reheat gently in a skillet.