In a large mixing bowl, combine cream cheese, flaked crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, salt, and black pepper. Mix well until everything is evenly combined.

Lay out wonton wrappers on a clean, dry surface, covering unused wrappers with a damp cloth. Have a small bowl of water nearby.

Place about 1 teaspoon of the crab filling in the center of each wonton wrapper.

Dip your finger in water and run it along the edges of each wonton wrapper to moisten them.

Fold each wrapper over the filling to create a triangle shape, pressing the edges tightly to seal.

In a deep pot or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F.

Carefully add a few filled wontons to the hot oil, frying each batch for about 2-3 minutes on each side.

Once golden brown, use a slotted spoon to remove the fried wontons and drain on paper towels.

Continue frying with remaining wonton wrappers and crab filling, adjusting heat as necessary.

Serve the crispy crab rangoon bombs warm alongside sweet and sour sauce for dipping.