Sweet lump crab meat is the star here, folded together with Dijon mustard, a bright hit of lemon juice, and fresh parsley and scallions for color and punch. Old Bay and a touch of Worcestershire keep the seasoning classic and briny, while a quick chill helps the patties hold their shape before they hit the air fryer. That hot-air circulation is the real trick — it gives you a deep-golden, crisp exterior without deep frying, while the inside stays tender and packed with big flaky pieces of crab. A squeeze of lemon and a spoonful of tartar sauce or remoulade on the side finishes them off perfectly. These come together fast, cook hands-off in the basket, and make a great pick for a gluten free table when you want something that feels a little special without much fuss.
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In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, black pepper, and cayenne, if using, until smooth.
Add the lump crab meat, panko breadcrumbs, parsley, and scallion greens to a large mixing bowl. Pour the mayonnaise mixture over the top and fold gently with a spatula until just combined — keep the crab in large pieces as much as possible.
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