Combine the crab, cream cheese, Worcester sauce, garlic powder, green onion, salt, and pepper in a bowl until evenly blended. The mixture should look creamy with visible pieces of crab and green onion, without watery liquid collecting at the bottom.

Whisk the egg with the splash of water, then brush the egg wash over the Cut Da Carb flatbread. The surface should look lightly moistened rather than drenched, especially around the outer edges.

Cut the coated flatbread sheet in half to create two wrapper pieces. Keep the pieces covered as you work so their edges remain flexible for folding.

Place 1 tablespoon of filling in the center of each piece, fold diagonally into triangles, and press every edge closed. Push out trapped air before sealing; the seams should lie flat and feel firmly bonded when pressed.

Fry the triangles in oil over medium heat until golden brown, then transfer them to paper towels. The oil should bubble steadily around the wrapper, and the finished edges should snap rather than bend once they cool slightly.