Crab Cake Rangoon

Name: Crab Cake Rangoon
Ingredients: 4 ounces cream cheese, at room temperature; 3 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 8 ounces blue crabmeat, picked over to remove any bits of shell; 1 tablespoon chopped fresh parsley; Kosher salt and freshly ground black pepper; 24 wonton wrappers; 2 large eggs, beaten; Oil for frying; Old Bay Seasoning, for sprinkling; 1 cup mayonnaise; 1/4 cup chopped dill pickle; 2 tablespoons dill pickle brine; 2 tablespoons chopped fresh dill; 1 tablespoon finely chopped chives; 1 pinch fennel pollen; 1 pinch Espelette pepper (piment d’Espelette); Kosher salt; 1 cup shaved fennel bulb, placed in iced water (reserve the fennel fronds); 1/4 cup fennel fronds; 1/2 cup fresh dill sprigs; 1/2 cup flat-leaf parsley leaves; 1 lemon, sliced to remove 4 “cheeks”; Extra-virgin olive oil