Prep the crab: Drain any liquid and gently pick through the crab to remove bits of shell. Pat dry with paper towels to avoid a watery mixture.

Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, Old Bay, garlic powder, lemon zest, lemon juice, parsley, and green onion.

Season with a pinch of salt and pepper.

Fold in the crab: Add the crab to the bowl and gently fold to keep the lumps intact. Sprinkle in the breadcrumbs and fold again just until combined. The mixture should hold when pressed but not feel dry.

Chill briefly: Cover and refrigerate the mixture for 15–20 minutes.

This helps the crab balls keep their shape in the air fryer.

Form the balls: Scoop about 1 1/2 tablespoons per ball (a small cookie scoop works well). Roll gently into balls. You should get about 16–20.

Preheat the air fryer: Set to 380°F (193°C).

Lightly spray the basket with oil.

Arrange and spray: Place the crab balls in a single layer with a little space between each. Lightly mist the tops with oil for better browning.

Air fry: Cook for 8–10 minutes, shaking the basket or turning the balls halfway through. They’re done when golden brown and set, with an internal temp of about 160°F–165°F.

Serve: Transfer to a plate, squeeze with fresh lemon, and serve hot with your favorite dipping sauce.