Combine 8 ounces of softened cream cheese with 1 cup of lump crab meat, 2 sliced green onions, 2 minced garlic cloves, 1 tablespoon of soy sauce, and 1 teaspoon of Worcestershire sauce in a mixing bowl until smooth.

Place about 1 tablespoon of the creamy crab filling in the center of a wonton wrapper, moisten edges with water, fold over and pinch to seal tightly.

Heat cooking oil in a deep pan to 350°F (175°C). Check temperature by dropping a small piece of wonton wrapper; it should sizzle.

Carefully fry the assembled bombs in batches for 2–3 minutes until golden brown.

Use a slotted spoon to lift out bombs and transfer to a plate lined with paper towels.