Air Fryer Crab Cakes (Dairy-Free)

• 1 lblump crab meat — picked over for shell, drained well
• 1/3 cupmayonnaise — use an olive- or avocado-oil mayo to keep this soy-free
• 1egg — beaten
• 1 tbspDijon mustard
• 2 tspOld Bay seasoning
• 1 tsplemon zest — plus wedges to serve
• 2scallions — finely minced
• 3/4 cuppanko breadcrumbs — divided
• 1 tbspolive oil — for the coating crumbs
• —hot sauce — a few dashes, to taste

Method

1. 01

   Whisk the mayonnaise, egg, Dijon, Old Bay, lemon zest, scallions, and hot sauce in a large bowl. Fold in the crab and 1/4 cup of the panko with a light hand — you're binding lumps, not making paste.

2. 02

   Shape into 8 cakes about 1 inch thick and chill them for 30 minutes, uncovered. Cold, dry cakes hold together in the fan; warm, wet ones don't.

3. 03

   Toss the remaining 1/2 cup panko with the olive oil and press it gently onto the top and sides of each cake. Oiled crumbs are what turn golden; dry ones stay beige.

4. 04

   Set the cakes on a perforated liner in the basket, spaced apart. Air fry at 375°F for 10 to 12 minutes — no flipping, they're too fragile — until the crust is deep gold and the centers are hot through (145°F on a probe).

5. 05

   Rest 3 minutes in the basket before lifting them out; they firm as they cool. Serve with lemon wedges and more hot sauce.