Pick over the crabmeat for cartilage and drain well; pat lightly with paper towels if needed.

In a bowl, stir together the softened cream cheese, sesame oil, soy sauce, Worcestershire sauce, and ground white pepper until smooth. Fold in the minced garlic, thinly sliced scallions, and the drained crabmeat until evenly combined.

Place a stack of wonton wrappers on a plate and cover with a lightly dampened towel to keep them from drying while you work.

Working one wrapper at a time, place 1-1/2 teaspoons of filling in the center of a wonton wrapper. Lightly dampen the perimeter of the wrapper with water. Fold the bottom-left corner up over the filling to meet the top-right corner. Fold the two remaining corners toward the center to form a small purse, pressing out any trapped air and sealing all edges firmly. Keep assembled wontons covered with the damp towel.

Pour vegetable oil or peanut oil into a large, deep pot and heat to 350–360°F. Fry the wontons in small batches (4–6 at a time), avoiding crowding the pot. Move them occasionally with a slotted spoon or spider and fry until golden brown, about 3–4 minutes.

Remove the wontons to a paper-towel-lined plate to drain briefly. Serve warm with sweet and sour sauce, duck sauce, plum sauce, or Chinese hot mustard for dipping.