In a large bowl, place the picked crab meat. In a separate bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley, lemon juice, and pepper.

Pour the wet mixture over the crab meat. Add 1/2 cup of panko. Gently fold until just combined, being careful not to break up the crab lumps.

Form the mixture into 8 equal patties (about 1-inch thick) and place them on a parchment-lined baking sheet.

Chill the patties in the refrigerator for at least 30 minutes. This step is critical for them to hold their shape.

Preheat the air fryer to 375°F (190°C).

Place the remaining 1/2 cup of panko in a shallow dish. Gently coat each chilled crab cake on both sides.

Spray the air fryer basket with oil. Place 4 crab cakes in the basket, ensuring they don't touch. Lightly spray the tops with oil.

Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Serve immediately and repeat with the remaining batch.