Prep the crab: Drain the crab meat and gently pick through it to remove any shell. Don’t shred it; you want visible lumps for the best texture.

Make the binder: In a large bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon, 1 beaten egg, 1 teaspoon Worcestershire, 1 teaspoon Old Bay, the zest of half a lemon, and 1 tablespoon lemon juice. Add 2 tablespoons chopped parsley and 1 finely sliced green onion.

Fold in the crab: Add the crab to the bowl and gently fold to coat. Sprinkle in 1/3 cup panko breadcrumbs and fold again until the mixture just holds together. Add a little more panko if it’s too wet, but avoid overmixing.

Form the cakes: Divide into 6–8 patties about 1/2 to 3/4 inch thick. Place on a plate, cover, and chill for 20–30 minutes to help them set.

Preheat the air fryer: Heat to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry: Arrange the crab cakes in a single layer with space around each one. Lightly mist the tops with oil. Cook for 10–12 minutes, flipping once halfway through, until golden and crisp with an internal temp of about 160–165°F.

Make the remoulade: Stir together 1/2 cup mayo, 1 tablespoon Dijon, 1 tablespoon lemon juice, 1 tablespoon chopped capers, 1 tablespoon chopped dill pickle, a few dashes of hot sauce, 1/2 teaspoon smoked paprika, a pinch of garlic powder, and parsley. Season with salt and pepper to taste. Chill until serving.

Serve: Plate the crab cakes with remoulade on the side, lemon wedges, and extra parsley. They’re great with a simple salad or roasted vegetables.