Preheat oven to 375ºF
In a large mixing bowl, cream the cream cheese, mayonnaise, garlic, shallot, chili, soy sauce, lime, lemon, white pepper and mustard. Fold in crab meat until broken up and fully incorporated but still retaining some chunky bits of crab.
Prepare a mini-muffin tin by lightly spraying with cooking spray. Place a wonton wrapper in the hole and gently press down creating a cup with loose overhang. Spray the edges with a light coating of cooking spray. This gives the nice fried looking bubbles on the outside.
Spoon a heaping tablespoon of dip into each wonton and bake for 15 minutes, until the wontons are a deep golden brown. Leave to cool in the pan while you toss your slaw together.
In a medium mixing bowl, combine slaw ingredients and toss to combine. Garnish each cooled/warm wonton with a pinch of slaw.