In a mixing bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion.
Place a wonton wrapper on a clean work surface. Lay the wrapper with the corner facing up, so it looks like a "diamond" shape.
Brush the edges of the wrapper with the egg and place 2 teaspoons of the crab filling in the center.. Do not overfill.
Fold the bottom corner up to to seal the wonton in a triangle shape.
Fold the two remaining corners toward the center, pressing out any air surrounding the filling. Be sure to press all of the edges together firmly to seal well.
Keep the remaining wonton wrappers and the folded wontons covered with a damp towel to prevent drying out while working.
Fill a deep skillet with 2 to 3 inches of oil and allow to heat to 350°F. Use an Instant Read Thermometer to check the temperature.
Fry the wontons in small batches, about 5 to 6 at a time, depending on the size of your skillet.
Fry until wontons are golden brown, about 3 to 5 minutes, turning a couple of times during frying.
Once golden brown, remove and place on paper towels to drain before serving with a dipping sauce.