In a medium bowl, mix together the cream cheese, hearts of palm water, lemon juice, Old Bay seasoning, and sea salt until well combined. Stir in the minced hearts of palm until evenly dispersed.

Prepare a small bowl of water to use for sealing the edges of the wontons.

For Triangle Wontons: Place a wonton wrapper on a work surface. Scoop 1 heaping teaspoon of the filling into the center. Moisten the edges of the wrapper with a wet fingertip, then fold in half to form a triangle, pressing out any excess air before sealing the edges tightly.

For Parcel Wontons: Moisten the edges of the wrapper with a wet fingertip. Bring two opposing corners together over the filling and press to seal. Repeat with the remaining two corners, pressing all edges to form a sealed parcel. Ensure no air is trapped inside.

In a wok or large saucepan, pour 3 inches (8 cm) of canola oil and heat to 350°F (175°C). Test the temperature by adding a small piece of wonton; it should crisp up in seconds. Line a plate with paper towels for draining.

Carefully place 2 or 3 wontons in the hot oil and fry for 1 to 2 minutes, or until golden brown. Remove with a slotted spoon and place on the paper towel-lined plate. Repeat with the remaining wontons.

Serve the crab rangoons hot with Sweet Thai Chili Sauce, if desired.