In a skillet over medium heat, add in a 1/2 tablespoon of the oil. Add the onions, garlic & ginger. Saute until the onions are translucent, about 3-5 minutes. Toss in the shredded greens and sauté until wilted.

Add the cream cheese. Reduce the heat. Stir just until softened and almost melted.

Remove from the heat. Fold in the crab.

To make the wontons, spread out the wrappers and dollop on about 1 teaspoon of the crab filling.

Dab the edges of the wrapper with water. Fold over to create a triangular package. Press the edges together until sealed.
Egg whites can be used instead of water if they are not sticking well.

They can now be either pan fried or baked. If making ahead, freeze or chill at this point, defrost and follow the directions below when ready.

To Bake:
Preheat the oven to 375. Spray a parchment paper lined baking sheet with oil spray or rub with the oil. Spread the wonton packages on top and rub or spray each with more oil.

Bake for 10 minutes. Flip over and continue to bake for 8-12 more minutes until lightly golden.

To Pan-Fry:
Melt the oil in a skillet over medium heat. Sear each side in the oil until crispy and golden. Avoid crowding the pan, just do a few at a time.

Spread on a baking sheet and warm for 4-6 minutes at 350 just prior to serving.