Let the cream cheese soften at room temperature in a large mixing bowl. Meanwhile, unwrap the imitation crab, press out excess moisture, and shred using your hands or two forks. Mince or grate the garlic cloves finely. Thinly slice the scallions on a diagonal.

Combine the shredded crab, garlic, and scallions with the softened cream cheese. Add soy sauce, sugar, toasted sesame oil, garlic powder, and white pepper. Stir until the mixture is evenly incorporated.

Fill a small bowl with water. Lay out a single layer of wonton wrappers on a cutting board or tray, keeping a slight gap between them. Wet your finger and lightly moisten the center of each wrapper. Stack a second wrapper on top of each to form double layers.

For triangle folds: Place 1 tablespoon of the filling diagonally in the center of each stack and spread slightly. Wet the border with water and fold in half to create a triangle. Pinch the edges firmly to seal.

For tent/pyramid folds: Place 1 tablespoon of filling as a small mound in the center. Dampen the edges with water, lift two opposite corners to meet at the top and pinch together. Bring the remaining two corners up and seal all edges tightly.

To deep fry: Heat the neutral oil in a medium saucepan over medium heat to 350ºF, about 5 minutes. Check readiness by dropping a piece of wrapper—it should bubble instantly. Fry 2 to 4 rangoons at a time until light golden on each side, about 2 minutes per side. Drain on a wire rack or paper towels.

To air fry: Preheat the air fryer to 380ºF. Arrange the rangoons in a single layer with 1/2-inch spacing. Lightly mist with cooking spray and cook for 3 minutes. If needed, air fry for an additional minute until golden.

After cooking, sprinkle lightly with kosher salt. Serve hot with sweet chili sauce.