Mix the Filling: In a large bowl, stir together the softened cream cheese, crabmeat, sliced scallions, soy sauce, Worcestershire sauce, and red pepper flakes until well combined.
Assemble the Rangoons: Place a teaspoonful of the filling in the center of a wonton wrapper. Brush the edges of the wrapper with the beaten egg. Fold the corners of the wrapper into the center to create a pyramid-like shape, pinching the edges firmly to seal. Repeat until all filling is used.
Freeze: Place the assembled rangoons on a baking sheet and freeze for 1 hour. This helps them maintain their shape and prevent leaking during frying.
Fry: Heat 2 inches of vegetable oil in a heavy pot to 350°F. Working in batches, fry the rangoons until golden brown, which should take about 3 minutes.
Drain & Serve: Remove with a slotted spoon and drain on paper towels. Serve warm with duck sauce on the side.