In large bowl, mix, combine cream cheese, crab meat, green onion, Worcestershire sauce, and garlic. Using a fork, break up large chunks of crab.
Place 1-1 ½ teaspoons of filling mixture onto the center of each wonton wrapper. Brush all edges with beaten egg. Bringing up diagonal corners, seal wontons.
Spray lightly with oil and place in air fryer in a single layer. Don’t overcrowd. Cook them in batches. Cook for 6 minutes or until golden brown.
Video
Notes
Makes about 40 wontons
Make the crab wontons ahead but don't cook them. Put them between parchment paper in a single layer in a sealable container. Refrigerate overnight. Air fry as directed.
Or, freeze in a single layer on parchment paper after wontons are filled. Once frozen, put the rangoon into an airtight container for up to 3 months.
To air fry, remove desired amount from freezer. There's no need to thaw them first. Spray lightly with olive oil or avocado oil spray, and cook at 350ºF in preheated air fryer for 6 minutes.