Add the crab, cream cheese, green onion, Worcestershire, soy sauce, and garlic powder to a medium bowl and mix until fully combined.

Assembling up to 4 at a time, add about two teaspoons of filling to the center of each wonton wrapper.

Wet the edges of the wrappers with water or a beaten egg. Pinch two opposite corners together before bringing up the other two corners to form the shape.

Pinch all the edges together and set aside. Cover the formed rangoons with a damp paper towel until you are ready to fry them.

Continue to assemble rangoons until all of the filling has been used, about 30.

Heat about 3 inches of oil in a deep skillet or Dutch oven until the oil reaches 350 degrees Fahrenheit. Fry the rangoons in batches for 3-4 minutes until they are golden brown. Remove them from the oil to a paper towel lined plate.

Serve immediately with the dipping sauce of your choice.