In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.

On a cutting board, lay out a couple of wonton wrappers. Add 1-2 teaspoon of filling in the centre of each wrapper.

Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.

Heat up 1-2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F.

Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.

If you prefer not to deep fry, spray the outsides of the wonton wrappers with cooking spray or brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes in a preheated 425°F oven or air fry at 370°F for 8-10 minutes.

Let cool slightly and enjoy!