In a medium bowl, combine the cream cheese and crab meat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.
Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.
While the oil heats, assemble the rangoons. On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Place 1 tablespoon of the filling into the center of the wonton wrapper.
Dip a finger into a glass of water and wet the edges of the wonton wrapper. Fold the top corner down to meet the bottom corner to form a triangle.
Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a platter underneath a damp kitchen towel to keep them from drying out.
When ready to fry, line a baking sheet with a double layer of paper towels.
Carefully lower crab rangoons into the oil, about 6 at a time, and fry, until they are golden brown on both sides, about 3 minutes, turning them over once halfway through the cooking time.
Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving.