Crab Rangoon

In a large mixing bowl, combine the imitation crab meat, softened cream cheese, Worcestershire sauce, soy sauce, paprika, garlic powder, black pepper, and minced garlic.

Using your hands or a spoon, mix all the filling ingredients together until well combined.

Lay out wonton wrappers on a baking sheet lined with parchment paper.

Using a small scoop or a spoon, place a small amount of the crab filling into the center of each wonton wrapper.

Lightly wet the edges of a wonton wrapper with water. Place another wrapper on top and press the edges firmly to seal, creating a square pocket. Repeat for all wontons.

Heat vegetable oil in a deep pot or fryer to 350-375°F. Carefully fry the wontons in batches for 2-3 minutes per side, until golden brown and crispy.

Remove the cooked crab rangoon from the oil and let them drain on a wire rack or paper towel-lined plate.

Arrange the crab rangoon on a platter. Drizzle with Japanese mayonnaise, sweet chili sauce, and sriracha. Garnish with sesame seeds and chopped green onions before serving.