In a large bowl, mix together the crab meat, cream cheese, chopped scallions, Worcestershire sauce, garlic powder, salt, and black pepper until well combined.
On your working surface, lay out a wonton wrapper. Place about a tablespoon or less of the crab filling in the center of each wrapper.
Brush the entire border of the wrapper with a little water. Bring the opposite ends together and pinch tightly to seal. Make sure to press out any excess air to prevent them from bursting while frying. Repeat this process until all the crab filling is used. Keep the wonton wrappers and rangoons covered with a towel or in a ziplock bag to prevent them from drying out while you work.
In a pot, heat enough oil over medium-high heat until it reaches just below frying temperature, about 325 to 350°F. Be careful not to exceed this temperature, or the rangoons will fry too quickly and burn.
Carefully drop the wontons into the hot oil, making sure not to overcrowd the pot. Fry them in batches until they turn golden brown. Once they’re done, remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Serve your homemade Crab & Cream Cheese Rangoons with sweet chili sauce or sweet and sour sauce, and get ready to enjoy every crunchy, creamy bite!