Drain the crab meat well and pat dry with a paper towel to eliminate all the moisture. Set aside.

Chop the green onions and mince or finely chop the garlic. Set aside. 

Add yogurt, green onion, garlic, soy sauce, Worcestershire sauce, ground ginger, garlic powder, salt, pepper, and cayenne pepper into a large mixing bowl. 

Mix all the ingredients using a fork or a spoon until everything is evenly and thoroughly combined. 

Fold in the crab meat gently (do not over mix to break the chunks of crab meat if you prefer).

Placing a small bowl of water on the work surface.

Moistening the surface of the wonton using a wet fingertip. 

Place 1 1/2 - 2 teaspoons of crab rangoon filling in the center of the wonton paper. 

Fold 2 opposite corners toward each other over the filling but without touching the tips together. Fold up the other 2 corners. (Check photo instruction in the post)

Working gently from the bottom, try to squeeze out all the potential air bubbles and pinch together the 4 seams from the bottom up to create a “pyramid” shape.

Set aside on a dry surface dusted with a little bit of flour.

Repeat with the remaining wontons until you have used all the crab filling.

Spray the air fryer basket with oil.

Place the Rangoon in the basket and spray them with a thin layer of oil. Be sure NOT to overcrowd them in the basket. If needed, cook in batches for the best and crispiest result. 

Set the Air Fryer for 370 F and cook for 9 - 10 minutes or until desired crispiness. 

If you are baking the crab rangoons in the oven, bake them in the oven at 425 F for 10 minutes. 

Air Fryer Crab Rangoon dipping sauce

Whisk together rice vinegar, soy sauce, chili oil, and diced garlic. 

Enjoy!