Make the filling. In a bowl, mix cream cheese, chopped crab, scallions, soy sauce, Worcestershire (if using), garlic powder, onion powder, sugar, and pepper. Stir until smooth and evenly combined. Taste and adjust salt or soy as needed.

Prep your station. Lay out wonton wrappers, the beaten egg with a brush, mozzarella sticks, and a small bowl of water. Line a tray with parchment for the assembled sticks.

Wrap the first layer. Place a wonton wrapper on a diagonal (like a diamond). Spread about 1 tablespoon of crab mixture in a line through the center. Set a mozzarella stick on top. Brush the edges with egg. Fold the bottom point over the cheese, fold in the sides snugly, then roll up tightly to seal.

Add a second wrapper for insurance. Place a second wrapper under the rolled stick, offset so seams don’t align. Brush edges with egg and roll again. Press gently along the seams to prevent leaks. If your wrappers are very thin or you’re new to wrapping, use a third wrapper for extra protection.

Freeze briefly. Place the wrapped sticks on the parchment-lined tray. Freeze for 20–30 minutes until firm. Do not skip this step—it keeps the cheese from bursting in the air fryer.

Preheat the air fryer. Set to 380°F (193°C). Preheating helps the wrappers crisp fast and reduces splitting.

Oil and arrange. Lightly spray the sticks on all sides with oil. Place in the basket in a single layer with space between. Work in batches if needed.

Air fry. Cook at 380°F for 7–9 minutes, turning halfway and spraying any dry spots. They’re done when golden, blistered, and crisp. If cheese starts to peek out, they’re ready—pull them quickly.

Cool slightly and serve. Let rest 2–3 minutes so the filling sets a bit. Serve with sweet chili sauce, soy, or a quick sriracha mayo.