Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Add the kosher salt and white vinegar. Bring just to a boil over medium-high heat, then turn off the heat, cover the pan, and let the eggs sit in the hot water for 12 minutes.

Use a slotted spoon to transfer the eggs to a large bowl of ice water. Let them sit for 10–15 minutes to cool completely, which helps prevent a green ring around the yolks and makes peeling easier.

Gently crack each egg on the counter and peel, running under cool water if needed. Pat dry, then slice each egg in half lengthwise with a sharp knife, wiping the knife every few cuts for clean edges. Carefully pop the yolks into a mixing bowl and arrange the egg white halves on a serving platter.

Mash the egg yolks with a fork until no large chunks remain. Add the softened cream cheese, mayonnaise, lemon juice, soy sauce, toasted sesame oil, Worcestershire sauce, sugar or honey, garlic powder, onion powder, ground white pepper, and kosher salt. Stir until smooth and creamy, or use a hand mixer on low for an extra smooth texture.

Gently fold the well-drained crab meat into the yolk mixture, breaking up any large pieces but leaving some small chunks for texture. Add the sliced green onion and minced red bell pepper, if using. Taste and adjust seasoning with additional salt, lemon juice, or a splash more soy sauce if needed. The filling should taste boldly seasoned, since the egg whites will mellow the flavor.

Cover the bowl and refrigerate the crab filling for 20–30 minutes to firm up, which makes it easier to pipe neatly into the egg whites. You can skip this step if you are short on time, but the filling will be softer.

While the filling chills, heat about 1/2 inch of neutral oil in a small skillet over medium heat. Test the oil with a small wonton strip; it should bubble and turn golden in 15–20 seconds. Fry the wonton strips in small batches for 15–30 seconds, turning as needed, until light golden and crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Let cool completely so they stay crunchy.

To bake instead of fry, arrange the wonton strips on a parchment-lined baking sheet, lightly spray or brush with oil, and bake at 375°F (190°C) for 6–8 minutes, flipping once, until crisp and golden.

Transfer the chilled crab filling to a piping bag fitted with a star tip, or to a zip-top bag with a corner snipped off. Pipe the filling into each egg white half, mounding it generously. If you prefer, simply spoon the filling into the egg whites.

Right before serving, top each deviled egg with a small nest of crispy wonton strips. Drizzle lightly with sweet chili sauce or hoisin. Garnish with extra sliced green onions or chives, sesame seeds, and a pinch of paprika or smoked paprika if desired. Serve chilled.