Wipe mushrooms clean with a damp paper towel. Remove stems and finely chop them. Gently scrape out and discard the gills from the mushroom caps with a small spoon.

In a medium bowl, mix the softened cream cheese, Parmesan, minced garlic, green onions, lemon juice, Old Bay, and pepper until smooth.

Gently fold in the lump crab meat and the chopped mushroom stems. Be careful not to break up the crab.

Brush the outside of the mushroom caps with about 1 tbsp of the melted butter. Fill each cap generously with the crab mixture.

In a small bowl, toss the panko breadcrumbs with the remaining 1 tbsp of melted butter. Sprinkle the buttered panko over the top of each stuffed mushroom.

Preheat your air fryer to 375°F (190°C). Place mushrooms in a single layer in the basket (work in batches if needed).

Air fry for 10-12 minutes, until the filling is hot and bubbly and the panko topping is golden brown.

Remove carefully and serve immediately, garnished with extra green onions or fresh parsley if desired.