In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined.
Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of the filling mixture in the center of each wrapper.
Dip your finger in water and moisten the edges of each wonton wrapper.
Fold the wrappers diagonally over the filling to create a triangle shape. Press the edges firmly to seal, ensuring there are no air pockets.
If desired, you can create pleats along the sealed edges by pinching and folding to make the edges look decorative.
In a deep skillet or pot, heat oil over medium-high heat until it reaches 350°F (180°C).
Carefully place a few filled wontons into the hot oil, being careful not to overcrowd the pan. Fry for about 1-2 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat until all the rangoons are fried.
Serve the Crab Rangoons hot with your favorite dipping sauce, such as sweet chili sauce, plum sauce, or soy sauce mixed with a bit of rice vinegar.