Crab and Bacon Rangoon

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1 1/2 cups cream cheese, at room temperature

1 cup jumbo lump crabmeat

1/2 cup cooked and chopped bacon (from 4 slices uncooked bacon)

2 tablespoons sliced scallions (from 2 scallions)

1 tablespoon soy sauce

1 teaspoon chile crisp

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

2 quarts peanut oil

One 14-ounce package wonton wrappers