Place beaten egg into a small bowl.
Shred the crab with two forks or chop it using a knife. In a medium bowl combine cream cheese, crab, green onion, Worcestershire sauce, and garlic powder. Mix until well combined.
Place about 1 teaspoon of the crab mixture into the center of a wonton wrapper. Lightly brush the outer edges of the wonton wrapper with the beaten egg. Fold the bottom corner of the wonton wrapper over the top and press down on all sides to seal, forming a triangle. Repeat until all of the wonton wrappers are used up or the filling is gone.
Heat oil in a deep-fryer to 350 degrees Fry crab rangoons in batches until golden brown, about 1-2 minutes. Drain on a plate lined with paper towels