• For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into ¼ inch pieces and use your hands to break them apart, very easy.
• In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
  
• Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
  
• Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
  
• Now, pull up two opposite corners and press them together to seal the top,
  
• Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
  
• Repeat for the remaining wontons.
  

To Deep Fry

• Heat about 1 to 1½ inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking.
• Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.
  

To Bake

• Preheat your oven to 220° C (425° F)
• Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
• Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
• Serve with dipping sauces of your choice.
  
• I served these as a side with some fish and long beans I cooked.