In a mixing bowl, combine softened cream cheese, chopped crab meat, finely sliced green onions, minced garlic, soy sauce, Worcestershire sauce, and a pinch of salt and pepper. Blend until smooth and creamy.

Lay a wonton wrapper flat on a clean surface. Spoon about 1 tablespoon of the creamy crab filling into the center. Moisten edges with water, fold over, and pinch edges to seal.

In a deep frying pan, heat vegetable or canola oil over medium heat to 350°F (175°C). Test with a small piece of wonton wrapper to ensure readiness.

Carefully place a few assembled Crab Rangoon Bombs into the hot oil, frying for about 2–3 minutes until golden brown and crispy.

Use a slotted spoon to remove Bombs from oil and drain on a plate lined with paper towels. Serve immediately with dipping sauces.