In a medium bowl, combine the finely chopped crab meat and room-temperature cream cheese. Use a fork to break up the cream cheese and mix until relatively smooth and evenly distributed.

Add the sliced scallions, minced garlic, 1 teaspoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon dry sherry (if using). Season with 1 teaspoon salt and 1 teaspoon ground white pepper. Mix thoroughly until a cohesive, slightly sticky filling forms. Taste and adjust seasoning—remember the dipping sauce will add extra saltiness.

Portion filling into wonton quarters

Place a wonton wrapper quarter on a work surface. Put approximately 1 to 1 1/2 teaspoons of the crab-cream cheese mixture into the center of each wrapper quarter. Gather the edges up and pinch lightly to form a small mound; these will be battered and fried so a neat seal is unnecessary but remove large air pockets. Repeat until filling is used (should make about 24 fritters).

Make the batter

In a separate mixing bowl, whisk together 1 cup all-purpose flour, 3 tablespoons cornstarch and 1 teaspoon baking powder. In another bowl, lightly beat 1 large egg. Add the cold sparkling water to the egg and whisk to combine. Slowly pour the egg-sparkling water mixture into the dry ingredients while whisking until a smooth, slightly thick batter forms. Season batter with the remaining 1/2 teaspoon salt (if any) and a pinch of pepper. Batter should be thick enough to coat but still fluid—adjust with a tablespoon or two more sparkling water if too thick.

Coating & Frying

Prep coatings and oil

Set up a dredging station: one shallow bowl with 1 cup flour (for dusting), one bowl with the prepared batter, and a third plate with 1 cup lightly crushed panko. Beat 2 eggs with 2 tablespoons water to make an egg wash in a fourth dish. Pour vegetable oil into a deep pot or deep-fryer to a depth of about 2 to 3 inches (or as required by your fryer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter— it should sizzle and rise immediately.

Dust each filled wonton quarter lightly in the flour, shaking off excess. Dip into the batter, allowing excess to drip back into bowl, then into the egg wash, and finally press into the panko so all sides are coated. For a thicker crust, you may repeat the egg wash and panko step once. Place coated fritters on a tray while you finish coating the rest.

When oil reaches temperature, fry the fritters in batches of 4–6, depending on pot size, without overcrowding. Fry 2 1/2 to 4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to remove fritters and transfer to a wire rack set over a sheet tray or paper towels to drain. Let rest 1–2 minutes (internal filling will be hot).

If maintaining warm serving temperature, keep fritters in a 200°F (95°C) oven on a wire rack while finishing remaining batches for up to 20–30 minutes; avoid longer storage to preserve crispness.

Dipping Sauce (Sweet Chili Soy)

In a small bowl, whisk together 1 cup sweet chili sauce, 2 teaspoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil and 1 teaspoon lime juice (if using). Taste and adjust balance—add more vinegar for tang, more soy for salt, or more chili sauce for sweetness/heat.

Transfer sauce to a serving bowl and garnish with 1 tablespoon chopped cilantro or sliced scallions. Serve alongside hot fritters.