Add cream cheese to a medium bowl and mix with a hand mixer until smooth.
Stir in remaining ingredients except for crab. When fully combined add crab meat and gently fold it into the mixture.
Place 1 teaspoon of the crab mixture in the middle of the wonton wrapper. Using your finger, brush the edge of the wonton wrapper with water. Flip one side over diagonally and seal it.
Bring up the 2 ends and use the water to stick them together. Allow the remaining pointed end to naturally tuck backward.
Place in the air fryer basket and cook for 5 minutes. Turn the heat up to 400°F and cook for 2-3 minutes.
Notes
Drain the crab so it doesn’t water down the filling. Once it is drained, lay it out on a clean paper towel and blot the meat with another clean paper towel.
For best results, squeeze out as much air as possible while assembling the wontons.
Avoid overfilling them.
Store leftover crab rangoon in a covered container in the refrigerator for about 3 days. Reheat them in the air fryer before serving again.