In a large bowl, whisk together the egg, mayonnaise, and Dijon mustard. 

Next, add the breadcrumbs, seafood seasoning, and parsley. Mix to combine. 

Finally, fold in the lump crab meat making sure not to break it up too much! 

Line your air fryer basket with parchment paper and spray it lightly with olive oil spray. 

Divide the crab cakes into your choice of patties. For dinner-sized portions, divide the mixture into 4. For crab cake sliders or appetizers, divide the mixture into 8. 

Add as many crab cakes as will fit, making sure not to overcrowd the air fryer. 

Spray the tops of the crab cakes lightly with olive oil spray and air fry at 375 degrees F for 15-17 minutes, or until they are golden brown. Closer to 12-15 minutes for mini crab cakes. Internally crab cakes should reach 145 degrees F.

Garnish the crab cakes with a squeeze of fresh lemon juice and a sprinkle of sea salt. Serve as desired. 

I highly recommend enjoying these crab cakes on the same day they’re prepared as crab doesn’t store well.