To create “crab”, drain hearts of palm and transfer to medium sized bowl. Using clean hands, shred hearts of palm and lightly chop until they resemble crab-like consistency. Alternatively, if you find hearts of palm too hard to shred by hand, you can place them in food processor and pulse until you reach rough chop.

Add softened cream cheese, garlic, ginger, green onion, soy, sauce, sesame oil, Worcestershire sauce, onion powder, Old Bay and rice seasoning. Mix to combine all ingredients thoroughly. Taste and adjust seasonings, adding salt and pepper if needed.

To assemble wontons, fill small bowl with water. Spoon about 2 teaspoons of filling into center of wonton wrapper. Using your fingers, lightly dip into water and moisten outer edges of wrapper.

Bring two opposite vertical corners of wontons together and pinch edges together until sealed. Then, bring other two opposite corners together, making purse shape. Press to seal corners together. Repeat this process until all filling is used.

To cook wontons, line an air fryer with parchment and add single layer of wontons. Spray or brush with oil to lightly coat. Cook for 8-10 minutes at 350 degrees F. Flip after 5 minutes and add additional time if needed. Cook until evenly golden brown. Alternatively, you can also shallow fry them in skillet at medium high heat for 2-3 minutes per side.

Serve warm, garnished with more scallions and side of sweet chili sauce for dipping.

Store uncooked wontons in airtight container and freeze, cook as desired adding 3-5 minutes extra.