Prepare the Crab Rangoon

• Place the crabmeat in a colander and let it drain for at least 5 minutes. Then, pick through the crabmeat for any bits of shell and remove them.
• In a medium bowl, stir the cream cheese, green onion, bell pepper, garlic, and soy sauce. Fold in the crabmeat.
• Whisk an egg with a tablespoon of water in a small bowl.
• Line a large baking sheet with parchment paper and dust with flour. Lay a few wontons out on a lightly floured work surface. Keep the rest under a damp towel or plastic wrap to prevent them from drying out.
• Place one teaspoon of the cream cheese and crab filling in the middle of each wonton. Moisten the edges with the egg wash, then fold into a triangle, pushing as much air out of the middle as possible.
• Moisten one of the corners of the triangle, and then bring the two corners together, overlapping the moistened corner on top of the other corner and pressing to seal to make a little envelope.
• Place filled and folded wontons onto the prepared baking sheet and cover with a clean dishcloth. Repeat with remaining wontons.
• Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.
• Carefully drop 5 to 6 wontons into the oil. Cook, adjusting the heat to maintain close to 350°F (175°C). Use a wire mesh spider to flip them in the oil.
• When the wontons look crisp and golden brown, carefully transfer them to a paper towel-lined baking sheet to drain. Repeat with remaining wontons.