In a medium bowl, combine the softened cream cheese, drained crab meat, sliced green onions, soy sauce, Worcestershire sauce, and garlic powder. Mix well.

Get a small bowl of water ready. Lay out wonton wrappers on a clean surface.

Place about 1 teaspoon of the crab mixture in the center of each wonton wrapper.

Dip your finger in water and moisten the edges of the wonton wrapper. Fold into triangle or purse shape, pressing edges to seal and remove air.

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

Carefully add filled wontons to hot oil, a few at a time. Fry for 2-3 minutes until golden brown and crispy, flipping halfway.

Remove cooked Rangoon with a slotted spoon and place on paper towels to drain excess oil. Serve hot with dipping sauce.