In a bowl mix together the cream cheese (at room temp), chopped crabmeat, scallions, and Old Bay seasoning.

Lay a wonton flat and place a spoonful of the crab mixture in the center. Dip your finger in the water and trace the edges of the wonton with the water. Fold in the corners and press the sides, leaving no air in the wonton and sealing the edges as you press. Repeat with remaining crab rangoons.

Fill a saucepan about 2 to 3 inches deep with vegetable oil and set over medium heat. After about 5 to 6 minutes the oil should be at 350 degrees, use an instant read thermometer to check that oil is at 350 degrees. Place three to four crab rangoons in the oil and fry for about 1 to 2 minutes. Once golden brown, remove from oil and place on paper towels to drain excess oil.

Serve with sweet Thai chili sauce for dipping.