In a medium bowl, combine cream cheese, crab meat, mayonnaise, and green onions. To make egg wash, in a small bowl whisk together egg and water.
Working in batches, arrange 5 – 10 wonton wrappers on a clean, dry surface. Brush all 4 edges of each wrapper with the egg wash using a pastry brush or your finger.
Place 1 rounded teaspoon of cream cheese filling in the center of each wonton wrapper. To wrap, first lift and press the seams of 2 opposing corners together over the filling. Then, lift the remaining 2 opposing corners and bring them also to the middle to form a small parcel.
Press all seams together and fold over the top where all 4 corners meet. If the wrapper does not seem to stick, apply additional egg wash. Repeat with all remaining wonton wrappers and filling.
To fry crab rangoon:
In a deep fryer or deep pot, heat oil to 375 degrees (do not let the temperature greatly exceed 375 degrees or the oil may smoke and burst into flame). Fry wontons in small batches until golden brown, about 15 to 20 seconds. Drain on paper towels. Serve with pepper jelly if desired.
To bake crab rangoon:
Preheat oven to 350 degrees. Spray 24 regular-sized muffin cups with nonstick cooking spray. Arrange 1 filled wonton in each cup. Bake until edges are golden brown and filling is heated through, about 18 to 20 minutes. Cool 5 minutes before serving and serve with pepper jelly if desired.
Cream cheese: I like whipped cream cheese because the light, airy texture is easy to mix with other ingredients. Regular cream cheese, softened to room temperature, works just fine.
Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely.
Egg: An egg wash helps seal the wonton wrappers together.
Wonton wrappers: Look for square wonton wrappers made with wheat (not rice) that measure about 3 1/2” square. They are often sold in the produce section (refrigerated). Each package will probably have a LOT of wrappers, so you can wrap up what you don’t need and freeze them for another Crab Rangoon evening (and there will be.)
Red pepper jelly: This sweet-and-spicy condiment cuts through the richness of the cream cheese perfectly. The easiest thing is to buy it, but you can also make pepper jelly yourself.
Yield: This recipe makes 24 Crab Rangoon, enough for 6 servings, 4 pieces each.
Storage: Store leftovers covered in the refrigerator for up to 4 days. The best way to reheat them is in the oven or an air fryer.
Make ahead: The Crab Rangoon Wontons can be made a few hours in advance, then fried up when it's time to eat. Space out the crab-filled wontons on a sheet tray, then cover with a damp paper towel or plastic wrap to keep them moist.