If using lump crab, pick through for shells and drain any excess moisture; flake into small pieces. If using imitation crab, finely chop or shred into small bite-sized pieces.

Mix filling

In a medium bowl, combine the softened cream cheese, chopped crab, minced garlic, finely chopped green onions (reserve a few slices for garnish if desired), soy sauce, Worcestershire sauce, sugar, sesame oil, and white pepper. Mix thoroughly until homogeneous and taste; adjust saltiness with a touch more soy sauce if needed. Keep chilled until ready to assemble.

Wrappers & Assembly

Prepare wrappers

Place a wonton wrapper on a clean work surface. Keep unused wrappers covered with a damp towel so they don’t dry out.

Portion filling

Drop about 1 rounded teaspoon (approximately 8–10 g) of the chilled crab filling into the center of each wonton wrapper. Do not overfill—leave space at the edges to seal.

Seal into puffs

Option A - Classic fold: Brush the edges of the wrapper lightly with a little of the beaten egg or water. Bring two opposite corners together and press to seal, then bring the other two corners together to form a small purse; twist slightly at the top to form a puff. Option B - Simple pouch: Gather all four corners up and pinch to seal at the top, removing excess air so the filling is compact. Ensure seams are well sealed to prevent leakage during frying.

Finish assembly

Place finished puffs on a parchment-lined tray or plate. Repeat until all filling or wrappers are used. Refrigerate for 10–15 minutes if the filling has softened too much; this helps maintain shape when frying.

Cooking

Heat oil

Pour oil into a heavy-bottomed skillet or shallow pot to a depth of about 1 to 1 1/2 inches (enough for shallow frying). Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper—the oil should bubble steadily but not smoke.

Fry puffs

Working in batches to avoid crowding, carefully lower 4–6 puffs into the hot oil seam-side up. Fry 2–3 minutes, then turn with tongs and fry another 1–2 minutes, until all sides are golden brown and crisp. Total frying time approx. 4–5 minutes per batch. Adjust heat as needed to maintain 325–350°F and prevent burning.

Drain

Using a slotted spoon or tongs, transfer the fried puffs to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let sit 1–2 minutes—puffs will crisp further as they cool slightly.

Serve

Arrange Crab Rangoon Puffs on a serving platter with duck sauce on the side for dipping. Garnish with reserved green onion slices if desired. Serve warm.