Canned crab helps the ravioli filling come together quicker than you might expect!
For ravioli, in a medium bowl combine cream cheese, mozzarella cheese, crabmeat, the three green onions, and crushed red pepper. Place about 1 tablespoon of the filling in the center of half the wrappers; moisten edges with a little water. Top with remaining wrappers; press edges to seal. Transfer to a parchment paper-lined baking sheet.
Fill a 12-inch skillet or Dutch oven three-fourths full with water; bring to a simmer. Add ravioli in batches; cook for 4 minutes or until tender. Using a slotted spoon, return ravioli to baking sheet. Cover to keep warm. Drain water from skillet.
For citrus sauce, in the same skillet whisk together butter, orange juice concentrate, whipping cream, lime peel and lime juice over medium heat until well-combined. Serve with ravioli. Sprinkled with sliced green onions and, if desired, lime slices.
*If desired, use a 2 1/2- to 3-inch round cookie cutter to make rounds from the square wonton wrappers. Discard trimmings.