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In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
Holding the wonton wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of ½ of the wrap that is furthest from you.
Now, place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other. Press the wrap together to close tightly, shaping it into a triangle working the air bubbles out.
Repeat until the cream cheese mixture is gone, placing them on a cutting board covered with parchment paper and covering them with moistened paper towels.
Heat about 1 ½ inches of vegetable oil in a heavy stock pot or Dutch oven to 375 degrees.
Working in small batches, cook stuffed wontons for about 1 minute or until golden brown, turning halfway through. Drain on paper towels.