Thaw wonton wrappers.
Heat oil in a deep pan or fryer to 375°F (enough to cover the finished rangoons).
Cut crab into small pieces or finely shred.
Combine Ron’s Herb & Spice Cheese Spread, sesame oil, garlic powder (optional), Worcestershire sauce, and crab in a bowl.
Peel one wonton wrapper from the stack. Place about 1 Tbsp of filling in the center.
Brush all four sides lightly with water.
Fold two opposite corners together, then bring the remaining corners to the center and pinch all sides closed — sealing any gaps.
Fry in hot oil until golden brown (work in batches to avoid overcrowding).
Drain and cool on paper towels.
