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Mix all ingredients together with a small whisk, or fork, until fully combined. Set aside.
Beat cream cheese in medium bowl with hand mixer or wooden spoon until light and fluffy.
To the cream cheese, stir in the crab meat, garlic, scallions Worcestershire sauce, sesame oil and soy sauce.
Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling in the center of the wrapper.
Use a brush to apply water around the edges. Pull the top and bottom corners together and seal with your fingers. Bring one side together, pinching to remove excess air and seal the edges. Repeat with the other side. Set aside and repeat with remaining wonton wrappers. You should have approx. 44 crab rangoon.
Meanwhile, heat 2 inches of oil in a deep, heavy pot (or your deep fryer) to 350°F.
Fry the wontons in batches 1 to 2 minutes per side, or until golden brown. Remove with slotted spoon, drain on paper towels. Serve at once with Sweet and Sour Sauce (or your own favorite dipping sauce). Enjoy!