In a bowl, whisk the egg, mayonnaise, and Dijon mustard. Then add the breadcrumbs, seafood seasoning, and parsley. Mix well.
Fold in the crab meat carefully. Line the basket in the air fryer with parchment paper and also spray it with non stick spray.
Make the crab cakes into 4 patties. Don't overcrowd the air fryer.
Spray the tops of the crab cakes with olive oil. Cook for 15-17 minutes at 375°F.
Garnish with fresh lemon wedges.
Notes
Leftover cakes will keep in an airtight container in the refrigerator for up to 4 days. They will last in the freezer in zippered bags for up to 3 months. Reheat from thawed or frozen in the air fryer.