1drain your crabmeat and pick it over to make sure theres no fragments. in a medium bowl, combine the creamcheese and crabmeat. mix in the scallions, worcestershire sauce, soy sauce, sesame oil, and salt.
2on a flat surface, lay your wonton wrapper with the point toward you. drop 2 teaspoons of filling into the center. wet the edges of the wrapper with a little water, fold the top corner to meet the bottom corner, forming a triangle, and gently press out any air. press the edges together to seal repeat with the rest of the individule wrappers and filling.
3heat 1-in of canola oil in a wok until the oil registers 350f on a instant-read themometer. carefully lower the crab rangoon wrappers into the oil about 5 at a time. fry, turning them over once till they are golden brown on both sides about 3 minutes.remove with a slotted spoon place on paper towels let cool 5 min serve