I can think of a few choices. Baking your crab filled wontons opens up cabbage leaves or even Romaine lettuce leaves. The flavor you love is actually the filling so the wrapper can be a bit bland. If you want a flour based wrapper that "should" fry up OK this one should work well;
Soy Flour Wonton Wrappers
6 wrappers
3.5 net carbs each (not including filling)
1 egg
3/4 tsp salt
1 cup soy flour
water
1- Beat egg in bowl with salt.
2- Add 1/8 cup water.
3- Mix the egg mixture with the Soy flour well, if the dough is too dry, continue to add small amounts of water until dough is able to be handled.
4- Form the dough in a ball and knead a few times.
5- Cover and let rest for 10-15 minutes.
6- Using a couple teaspoons of soy flour Lightly flour a board and roll out dough into thin sheets.
7- Cut the sheets into 3-4 inch squares.
8- Place a teaspoon of filling in the center of each wrapper.
9- Prior to folding the wrapper and sealing it dampen the edges that will contact each other with beaten egg. You can use your finger or a small brush.
10- Deep fry or bake until golden brown
