For the Filling:

8 oz lump crab meat, drained and picked over for shells
8 oz cream cheese, softened
1/4 cup mayonnaise
1 green onion, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
1/4 cup grated Parmesan cheese

For the Wonton Wrappers:

24 wonton wrappers
Water (for sealing the wrappers)

For the Dipping Sauce:

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon finely chopped green onion

Instructions:

1. Prepare the Filling:

In a large mixing bowl, combine the softened cream cheese, mayonnaise, soy sauce, Worcestershire sauce, sesame oil, ground ginger, and white pepper. Mix until smooth.

Gently fold in the lump crab meat, green onion, minced garlic, and Parmesan cheese until well combined. Be careful not to break up the crab meat too much.

2. Assemble the Crab Rangoons:

Lay out the wonton wrappers on a clean surface.

Place about 1 tablespoon of the crab filling in the center of each wonton wrapper.

Moisten the edges of the wrapper with water, then fold it over into a triangle, pressing the edges to seal.

If desired, you can shape the Crab Rangoons into different forms, such as triangles or purses.

3. Fry the Crab Rangoons:

Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).

Fry the Crab Rangoons in batches until golden brown, about 2-3 minutes per batch. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

4. Prepare the Dipping Sauce:

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and finely chopped green onion.

5. Serve:

Arrange the Crab Rangoons on a serving platter and serve them with the dipping sauce on the side.

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