Add about 2 inches of vegetable oil to a large heavy-bottomed pot and heat it over medium-high heat until it reaches frying temperature.
In a medium bowl, combine the cream cheese, minced garlic, scallions, and soy sauce, then gently fold in the crab meat until evenly mixed.
Arrange the wonton wrappers on a clean surface and place about 1 tablespoon of filling in the center of each one.
Lightly moisten the edges of each wrapper with water, then fold the corners up toward the center and pinch tightly to seal.
Line a baking sheet with paper towels and set it aside to drain the fried wontons later.
Once the oil reaches proper heat, carefully add a small batch of wontons without overcrowding the pot.
Fry them while turning occasionally until they become golden brown and crisp on all sides.
Use a slotted spoon to transfer the cooked wontons onto the prepared baking sheet to drain excess oil.
Repeat the frying process in batches, allowing the oil to return to temperature between each batch.
Serve hot with sweet and sour sauce or Chinese mustard for dipping.
