Prep the crab: Gently pick through the crab to remove any shells or cartilage. Pat dry with paper towels. Dry crab equals crispier crunchies.

Make the binder: In a large bowl, whisk 1 egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Old Bay, 1/4 teaspoon garlic powder, a pinch of salt and pepper, and a dash of hot sauce if using. Add the zest of half a lemon.

Fold in flavor: Stir in 2 tablespoons chopped parsley and 2 sliced green onions. Sprinkle in 1/2 cup panko. Mix just to combine.

Add the crab: Add 12 ounces lump crab meat. Use a spatula or your hands to fold gently so you don’t break up the lumps. The mixture should hold together when pressed but not feel wet.

Adjust texture: If the mixture is too loose, add panko 1 tablespoon at a time. If too dry, add 1 teaspoon mayo. Aim for a soft, scoopable texture.

Form the crunchies: Scoop tablespoon-sized portions and roll into bite-size balls or slightly flatten into nuggets. For extra crisp, roll lightly in additional panko.

Chill briefly: Place on a plate and chill 15–20 minutes. Chilling helps them hold shape and crisp better.

Preheat the air fryer: Heat to 390°F (200°C) for 3–5 minutes. Lightly spray the basket to prevent sticking.

Air fry: Arrange the crab crunchies in a single layer with space between. Spray the tops lightly with oil. Cook 6–8 minutes, shake or flip, then cook another 4–6 minutes until golden brown and internal temp reaches about 160–165°F.

Season and serve: While hot, sprinkle a pinch of salt and an extra dusting of Old Bay. Squeeze with lemon and serve with your favorite dip.