In a medium bowl, combine the egg white, mayonnaise, parsley, dijon mustard, Worchestershire sauce, Old Bay, lemon juice, and salt. Stir to thoroughly mix.
1 egg white, 1 tablespoon mayonnaise, 1 tablespoon parsley, 1 teaspoon dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay Seasoning, 1 teaspoon lemon juice, pinch salt
Add the breadcrumbs and lump crab meat to the bowl. Gently stir to combine, trying not to shred the lumps as you go.
Prepare a tray to hold these in the refrigerator. I like to make mine on the air fryer parchment paper, making putting them in the air fryer later easier.
Form the mixture into 3 large or 4 medium-sized crab cakes and place them on parchment paper. Gently push the mixture into shape, don't squish it.
Refrigerate for 30 minutes.
Preheat the air fryer at 370 degrees F for 2 minutes.
Place them, still on the parchment paper, in the air fryer basket and air fry for 6-8 minutes. Don't flip them over.
They are done when they start to brown on top and have reached an internal temperature of 145 degrees F.
Notes
Serve with a lemon wedge and spicy mayonnaise or your favorite sauce.
Keep the crab meat as lumpy as possible instead of breaking it up.
Add more Old Bay if you are a big fan of the seasoning. I frequently double the amount in the recipe.
Don't skip letting them rest in the refrigerator for 30 minutes.