In a large bowl, use an electric mixer to mix your 16 oz cream cheese until it can be easily stirred. Then pour in the 8 oz crab meat, 4 scallions, ⅔ teaspoon salt, ⅓ teaspoon garlic powder, and ¼ teaspoon onion powder. Use a spoon to mix until combined.
Crack an egg in a small bowl, and use a fork to whisk it.
Place a wonton wrapper in front of you, with one corner pointed away from you and one pointed towards you. Fill the middle of the wonton wrapped with about 1 tsp cream cheese filling.
Dip your finger in the whisked egg and brush the edges of the wonton with an egg wash.
Fold the bottom corner of the wonton up to meet the top corner, folding your wonton into the triangle. Then fold in the two bottom corners of the triangle to attach at the back of the wonton. Use egg wash to hold each folded corner in place.
Heat the oil in a wok or frying pan, deep enough where the wontons will not touch the bottom. Once the oil has heated up to 325 degrees Fahrenheit, fry the rangoons for about 3 minutes on each side or until they are browned on both sides.
Remove the rangoons from the oil and place on a paper towel-lined plate to remove any excess oil. Enjoy!