In a large bowl, use a rubber spatula to mix together the crabmeat, cream cheese, scallions, soy sauce, Worcestershire sauce, salt, and pepper until well combined. Set aside.
Place wonton wrappers on a cutting board and keep a lightly damp towel handy to help keep the wontons from drying out while you work. I also like to place a lightly damp towel on top of the board and underneath the wontons to keep them from drying out while I work.
Place 2 teaspoons of the crab cream cheese filling into the center of each wonton. Using a small pastry brush or your finger, dip into the egg and brush some egg along the outside edge.
Bring two opposite corners of the wonton up to meet. Then bring the other two sides up to meet, sealing the sides that meet together, and forming a pyramid shape. Refer to the photos in the full post online for examples. Place the filled and shaped wonton onto your air fryer rack or basket.
Continue to repeat these steps to form the filled wontons for the remaining wontons. Then spray the tops and sides of the filled wontons with cooking spray.
Cook in your air fryer at 350°F for 5 minutes. Depending on your air fryer, you may need to work in batches.
Serve with sweet chili sauce or soy sauce.
Cooking spray: I use avocado oil for air frying, but you can also use grapeseed oil, coconut oil, butter, or even olive oil (for cooking under 405°F). Be sure to use a non-aerosol cooking spray when spraying your air fryer, or any other non-stick cooking surface. Aerosol sprays have soy lecithin, an ingredient that can damage non-stick surfaces. It's best to use your favorite oil in an oil mister, or select an oil spray that does not contain soy lecithin.