For the Filling:

8 ounces cream cheese, softened

8 ounces lump crab meat

1 tsp soy sauce

1 tsp sesame oil

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

3 tbsp green onion, sliced

1 tsp sugar

1/2 tsp pepper

For the Wrappers:

24 wonton wrappers

Water for assembling wontons

For Cooking:

Oil for spraying or brushing the air fryer basket

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Prepare the filling: In a bowl, combine cream cheese, lump crab meat, soy sauce, sesame oil, Worcestershire sauce, garlic powder, onion powder, green onions, sugar, and pepper. Mix until smooth and well combined.
Assemble the wontons: Lay the wonton wrappers on a clean surface. Spoon 1-2 teaspoons of the crab mixture onto each wrapper. Wet the edges with water and fold the wrapper into a triangle, sealing the edges. You can also fold the corners to form a “purse” shape.
Preheat the air fryer: Set the air fryer to 375°F (190°C). Lightly spray or brush the basket with oil.
Cook the Crab Rangoons: Place the assembled wontons in a single layer in the air fryer basket. Cook for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.
Serve: Serve immediately with sweet chili sauce or soy sauce for dipping.

For a vegetarian version, use a mixture of cream cheese and vegetables like spinach or artichokes.

For extra flavor, brush the wontons with melted garlic butter before air frying.

Freeze the Crab Rangoons: Assemble and freeze the Crab Rangoons. Cook from frozen by adding 2-3 extra minutes to the cooking time.