In a bowl, combine the crab meat, cream cheese, carrots, celery, Worcestershire sauce, garlic powder, and salt. Mix well to form the filling for the crab rangoon.
To wrap the crab rangoon, place two teaspoons of filling in the center of a wonton wrapper. Brush the edges with whisked egg, then bring opposite ends of both sides together to form a pocket shape. Repeat until all the filling is used, keeping the remaining wrappers covered with a damp cloth to prevent drying out.
Heat 4 inches of oil in a skillet to 350°F (175°C). Fry the crab rangoons in batches until golden brown, about 3-4 minutes per batch.
Serve hot with a sweet and spicy dipping sauce.