In a large bowl, with a fork combine the filling ingredients as listed above until well combined.

Prepare a small bowl of cold water nearby. On a clean working surface, lay flat one wonton wrapper and add 2 teaspoons of the filling into the center (avoid overfilling). Lightly dab water along the edges of the wrapper.

Pinch the two opposite corners of the wrapper together. Then seal the remaining corners with the pinched ones. Press edges firmly to prevent leaks, especially the tip of the wonton. Repeat this process until there is no more filling left.

Heat vegetable oil in a large pan on medium heat, around 325 degrees F with an instant read cooking thermometer. Deep fry the wontons 6-7 pieces at a time until golden and crispy, about 1.5 to 2 minutes in total, flipping over halfway.

Remove the fried wontons from the oil, shaking off any excess oil. Then drain on a wired rack or a paper towel-lined plate and let them cool down a bit before serving with suggested dipping sauce.

Lightly spray the air fryer basket with enough oil.

Pre-heat the air fryer to 350 degrees F.

Place uncooked crab rangoons into the basket in a single layer with enough space around each one. Do not overlap. You may need to air fry in batches.

Lightly spray just enough oil (about 1 tablespoon per batch) over the exterior of the rangoons. Tip: Brush oil on the outside of each wonton for more crispiness!

Air Fry for 6-8 minutes until crispy and golden brown, no flipping required. Feel free to add another 1-2 minutes if it's not golden brown and crispy as each air fryer brand is made differently.