In a mixing bowl, combine the crab meat, cream cheese, granulated sugar, Dijon mustard, garlic, and onion powder. Mix until all ingredients are combined. Set aside.
Whisk the egg and water together for the egg wash in a separate small bowl. Set aside.
Assemble the wontons.
Place one wonton wrapper on a clean surface.
Brush the egg wash on the edge of the wrapper.
Using a cookie scoop, scoop the crab cream cheese mixture and place it on the wrapper.
Close the wrapper by folding 2 of the opposite corner and squeezing them together.
Then take the 2 other opposite corners and squeeze all of them together.
Press all the seams together to close the wrapper.
Place on a plate.
Repeat until you use all the cream cheese mixture.
Warm up the oil to 360 degrees F. I used a candy thermometer.
Once the oil has reached 360 degrees F, fry the wontons, only a few at a time so you don’t lose too much of the oil temperature.
Fry for 1:30 minutes then flip.
Fry for another about 1 minute and 30 reconds until nice and golden
Using a basket or a large scoop, the wontons out of the oil and place them on a paper towel to drain the excess.
NOTE: I like to use a cookie sheet, place 2 layers of paper towels and a rack on top. When the wontons are out of the oil, they rest on the rack, and all excess oil is drained on the paper towel making cleaning really easy and my wonton don’t sit in oil.