In a medium bowl, combine softened cream cheese, finely chopped crab meat, and diced green onions. Add a splash of soy sauce and Worcestershire sauce, followed by garlic powder, onion powder, and a pinch of salt. Mix thoroughly until the filling reaches a smooth consistency, ensuring all ingredients are well blended, which should take about 3-5 minutes.

Take a wonton wrapper and lay it flat on a clean surface. Spoon 1 teaspoon of the creamy crab filling into the center of the wrapper. Carefully fold the corners up toward the middle to create a pouch, pressing the edges firmly to seal. Repeat the process until all filling is used, ensuring that each Crab Rangoon Bomb is securely closed to prevent leakage during cooking.

In a deep skillet, pour enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Keep a kitchen thermometer handy to monitor the temperature, as this will ensure your Crab Rangoon Bombs fry evenly and become perfectly crispy without absorbing too much oil.

Once the oil is hot, carefully place 4 to 5 assembled Crab Rangoon Bombs into the skillet, ensuring not to overcrowd the pan. Fry them for 2-3 minutes, turning occasionally with a slotted spoon until they become golden brown and crispy. Maintain the oil temperature throughout cooking; adjust the heat as necessary to achieve that perfect crunch.

Using a slotted spoon, carefully remove the fried Crab Rangoon Bombs from the oil and transfer them onto a plate lined with paper towels to absorb excess oil. Allow them to cool for a minute or two, ensuring they're served warm. Pair the crispy delights with a side of sweet chili sauce or soy sauce for dipping.