In a medium bowl, toss the crab with the jicama, scallion greens, honey, 2 tablespoons of the oil and 2 tablespoons of the lemon juice. Season with salt and pepper. Working with a few wonton wrappers at a time, brush the edges with the egg wash. Spoon a small mound of the crab filling into the center of each wonton wrapper and top with a second wrapper; press to seal, pressing out any air. Using a 2 1/4-inch round biscuit cutter, cut the filled wontons into round ravioli. Repeat with the remaining wonton wrappers, egg wash and filling.