In a mixing bowl, combine the softened cream cheese, crab meat, toasted sesame oil, light soy sauce, Worcestershire sauce, minced garlic, sliced scallions, and ground white pepper. Mix thoroughly until all ingredients are well blended.
Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the crab filling in the center of the wrapper. Moisten the edges with water to help seal the wonton.
Fold the wonton wrapper in half diagonally to form a triangle, ensuring that the filling is enclosed. Press the edges firmly to seal.
In a frying pan or deep fryer, heat about 2 inches of vegetable or peanut oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the prepared Crab Rangoon to the hot oil, frying them in batches until golden brown and crispy, about 3-4 minutes.
Once golden brown, remove the Crab Rangoon from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your choice of dipping sauce.
