Step 1: In a medium bowl, combine softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, garlic powder, white pepper, and salt. Mix until well combined and smooth.
Step 2: Prepare a small bowl of water for sealing the wontons. Lay out a few wonton wrappers on a clean surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
Step 3: Place about 1 teaspoon of the crab mixture in the center of each wonton wrapper.
Step 4: Dip your finger in water and moisten all four edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing out any air around the filling, and sealing the edges firmly.
Step 5: Alternatively, for a pouch shape, moisten edges, then bring opposite corners together to meet in the middle. Bring up the other two corners to meet at the same point, forming a small pouch. Pinch all seams firmly to seal.
Step 6: Heat 2-3 inches of oil in a deep pot or Dutch oven over medium-high heat to 350-370°F (175-185°C). Use a candy thermometer to monitor the temperature.
Step 7: Carefully place 4-6 rangoon into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, flipping once, until golden brown and crispy.
Step 8: Remove the fried rangoon with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.