In a mixing bowl, combine 8 ounces crab meat (or chopped imitation crab), 8 ounces softened cream cheese, 2 teaspoons Worcestershire sauce, ½ teaspoon soy sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and 2 sliced green onions. Stir until fully combined.

Pour approximately 4 inches of oil into a large pan and heat over medium-high heat until the oil reaches 325°F.

Assemble the rangoons by placing approximately 2 teaspoons of the crab mixture into the center of each of the 20 wonton wrappers.

Dab the edges of each wrapper with a small amount of water.

Fold opposite corners of each wonton wrapper toward the center and pinch all corners together to seal into a square shape.

Carefully place the rangoons into the hot oil and fry for 2–3 minutes, turning as needed, until golden brown and evenly cooked. Fry in batches of 5–6 at a time to avoid overcrowding.

Remove the fried rangoons and place them on a paper towel-lined plate to drain excess oil.

Repeat until all rangoons are fried.

Serve warm with your favorite dipping sauce and enjoy!