If cream cheese is not soft enough to mix with a spoon, place it in a microwave safe bowl for up to 20 seconds.

Add the softened cream cheese, crab meat, and chopped green onions into a medium size bowl. Mix this up well.

Use the spoon as you mix to break up the crab meat to your desired consistency. If you like larger pieces, do not over mix the meat.

Next, squeeze half of the lemon, add the garlic powder, black pepper, and Worcestershire sauce directly into the cream cheese mixture.

Stir this up until all of the ingredients are fully combined.

Place one wonton wrapper onto a clean, DRY surface. Add in about one tablespoon of the rangoon filling directly into the middle of the wrapper.

Dip your finger in the water and lightly brush a tiny bit right along the edges of the wrapper.

Grab the opposite corners and bring them together towards the middle and lightly press them so that they stick to form a peak.

Now grab the other corners and bring them directly toward the middle so that they meet the other two corners. Use your fingers to press all the sides together so that there are not any gaps.

Continue this process until all of the rangoons have been built.

Spray or brush the air fryer with the olive or canola oil. Place the crab rangoons directly onto the rack, careful not to over load or over lap them (air fry batches of about 6-7 at a time depending on the size of your tray).

Spray the top of each one with the oil. Place the settings on "air fry" mode at 370° and fry for about 5 minutes. Open it up and turn them on the side, and fry for an additional 2 minutes, (his is to ensure the top of the wonton wrapper does not burn.)

Use tongs to remove them from the air fryer and serve immediately- take caution to how hot the filling is!

Continue air frying in batches until all of them have been cooked.