In a mixing bowl, combine the lump crab meat, chopped lobster meat, softened cream cheese, chopped green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Mix until well combined.

2. Assemble the Rangoon

Lay out the won ton wrappers on a clean surface. Place a small spoonful of the crab and lobster filling in the center of each wrapper. Moisten the edges with water and fold the wrapper over to create a triangle. Seal the edges by pressing firmly.

3. Fry the Rangoon

Heat oil in a deep frying pan over medium heat. Once hot, carefully add the filled won ton wrappers in batches, frying until golden brown and crispy, about 2-3 minutes per side.

4. Serve

Remove the rangoon from the oil and drain on paper towels. Serve hot with sweet and sour sauce for dipping.

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