Cooking Steps

1. Place wonton wrappers on a damp paper towel and cover with a second damp paper towel; set aside until ready to use. Crack egg into a small bowl. Add heavy cream and beat together until smooth. Set egg wash aside.
2. In a medium glass bowl combine crabmeat, hot sauce, Worcestershire Sauce, mayonnaise, dijon mustard, bell pepper, and Old Bay Seasoning; mix well. Set crab filling aside.
3. Place a wonton wrapper on work surface with corner pointing at you (diamond shape). With a brush, bursh egg wash onto edges of wrapper. Place 1 teaspoon crab filling in center of wrapper. Roll wrapper around the filling, folding the sides inward to resemble a cigar. Repeat with remaining wonton wrappers and crab filling.
4. Place corn starch on a plate, roll cigar in corn starch (the corn starch allows the egg wash to dry).
5. Heat 3 inches of vegetable oil in a deep fryer to 350F. Drop cigars into oil and fry until golden brown. Place cigars on paper towels to absorb excess oil. 

Note: The moisture from the damp paper towels will allow the wontons to stay moist and not dry out.