Prep the crab. Gently check the crab for shells. Pat it dry with paper towels so the mix isn’t watery.

Mix the binder. In a medium bowl, whisk the egg, mayonnaise, Dijon, Worcestershire, lemon zest and juice, Old Bay, and garlic powder until smooth.

Add aromatics. Stir in the green onion and parsley.

Taste the mixture and adjust salt and pepper. It should be bright and savory.

Fold in the crab. Add the crab and panko. Use a spatula or your hands to fold gently.

Don’t mash—the goal is to keep some crab chunks intact.

Chill the mixture. Cover and refrigerate for 15–20 minutes. This helps the breadcrumbs hydrate and makes shaping easier.

Shape the bites. Scoop about 1 tablespoon per bite and roll into small balls or press into mini patties, about 1 inch wide. If you want extra crunch, roll lightly in more panko.

Preheat the air fryer. Set to 390°F (200°C) for 3–4 minutes.

Lightly spray the basket to prevent sticking.

Air fry in batches. Arrange bites in a single layer without crowding. Mist the tops with oil.

Cook. Air fry for 7–9 minutes total, flipping halfway. They’re done when golden and firm to the touch.

If your bites are larger, add 1–2 minutes.

Serve hot. Sprinkle with extra parsley, add lemon wedges, and offer a quick dip. Eat right away for the best crunch.