In a mixing bowl, use a spatula to blend the cream cheese until creamy and soft, about 1-2 minutes.

Add sugar, gluten-free Worcestershire sauce, minced garlic, sliced green onions, salt, black pepper, and optional cayenne pepper to the bowl. Stir until evenly combined for 30 seconds.

Fold in the shredded imitation crab until well-mixed, ensuring even distribution.

Place a gluten-free wonton wrapper on a flat surface. Spoon 1 tablespoon of the filling onto the center of the wrapper.

Brush all edges of the wrapper with water. Fold up two opposite corners to meet in the center and press firmly to seal. Press the remaining corners to the center again to ensure a complete seal, forming a pyramid shape.

Repeat steps 4 and 5 with the remaining wrappers and filling.

Heat oil in a pan over medium heat (3500F/1750C), ensuring there's enough to cover the crab rangoons fully. Once hot, fry the rangoons in batches until crispy and golden brown, about 2-3 minutes per side.

Remove gluten-free crab rangoons from the oil with a slotted spoon and drain them on paper towels for 1-2 minutes. Serve the crab rangoons hot with your favorite dipping sauce.