In a mixing bowl, combine cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce. Blend until creamy.

Lay out the wonton wrappers, place a teaspoon of filling in the center of each, moisten edges with water, fold and seal tightly.

In a deep skillet, heat vegetable oil to 350°F (175°C). Test readiness with a small piece of wonton.

Carefully lower filled Crab Rangoon into the hot oil and fry until golden brown, about 2-3 minutes per side.

Remove from oil and drain on paper towels. Serve warm with your favorite dipping sauces.