Place 8 ounces cream cheese in a large bowl and let sit at room temperature until softened.

Unwrap 8 to 9 ounces imitation crab and squeeze out the excess liquid with your hands, then rub the pieces between your palms or pull apart with 2 forks into shreds. Finely grate or mince the garlic cloves and thinly slice the scallions on a slight diagonal.

Add soy sauce, granulated sugar, toasted sesame oil, garlic powder, and ground white pepper. Mix until combined.

Fill a small bowl with water. On a cutting board or baking sheet, arrange a single layer of wonton wrappers, leaving just a tiny bit of space in between each. Dip your finger into the water and swipe it across the center of a wrapper; repeat for each wrapper. Top each wrapper with a second wrapper to make it double stacked.

Place 1 tablespoon of the crab mixture onto the center of each stack. Using a butter knife, spread the mixture into an oval. Dampen the border and fold the wrapper in half over the filling to form a triangle and pinch to seal.

For Tent/Pyramid shape, place 1 tablespoon of the crab mixture in the center. Dampen the edges, lift two opposite corners over the filling, pinch to close, then lift the remaining corners and pinch to seal completely.

Heat 3 cups of oil in a medium saucepan over medium heat until 350ºF. Fry 2 to 4 rangoons at a time for about 2 minutes per side until golden-brown. Transfer to a rack or paper towels.

For air-frying, preheat air fryer to 380ºF, arrange rangoons in a single layer, lightly coat with cooking spray, and air fry for 3 minutes. Check for golden-brown color, air fry 1 minute more if needed.

After cooking, sprinkle with kosher salt and serve with sweet chili sauce.