> 2 green onions, finely chopped
> 1 large egg
> 1/2 cup low-fat mayonnaise
> 1 tbsp Dijon mustard
> 2 tbsp finely chopped parsley
> 1 1/2 cups fresh corn kernels (from 2 ears)
> 8 oz crab meat, drained and picked over
> 1/2 cup panko bread crumbs
> Cooking spray
> 1 lemon, cut into wedges
In a medium bowl, whisk together the green onions, egg, mayonnaise, Dijon, and parsley.
To bowl with mayonnaise mixture, add the corn, crab meat, and bread crumbs, gently combining. Using ¼ cup measure, scoop and form mixture into 8 cakes, about 1-inch thick. Place in freezer for 10 min.
Preheat air fryer to 375°F. Coat bottom of basket with the cooking spray. To basket, add half of crab cakes in a single layer. Coat tops with spray. Close lid and cook 10 min., flipping once halfway through cooking time. Repeat with second batch. Serve immediately with lemon wedges and sauce.
For a flavor boost, serve with prepared tartare sauce or hot sauce.