Ingredients

1 large egg
¼ cup (65 g) mayo
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon old bay seasoning
1 pound (454 g) lump crab meat
½ cup (40 g) panko breadcrumbs
1 tablespoon chopped fresh parsley
1 green onion, chopped
1 tablespoon oil, for brushing on top

Directions

In a large bowl, whisk together the egg, mayo, mustard, lemon juice and old bay seasoning.

Add the crab meat, panko crumbs, parsley and green onion. Gently mix together, being careful not to break up the chunks of crab. Cover and refrigerate for 30-60 minutes.

Divide and shape the mixture into 12 cakes (¼ cup per cake).

Spray the air fryer basket with non-stick cooking spray. Place the crab cakes in the basket and brush or spray the tops with oil. (You may need to air fry in two batches).

Air fry at 400F for 10-12 minutes, or until golden brown and crispy on the outside.

Repeat with remaining crab cakes.