Loaded with sweet imitation crab meat (though you could use fresh lump crab) and perfectly seasoned with fresh chives, Dijon mustard, and a dash of Worcestershire sauce, this recipe for its rich crab taste and bright flavors is sure to bring the coast to your table.
Preheat the Air fryer to 325°F (163°C). Then gather and measure out all the ingredients, so everything is ready to combine.
Gently mix the ingredients, taking care not to break up the crab meat too much or over-mix. Once mixed, refrigerate for 10- 30-minutes to let the cracker crumbs absorb the liquids and flavors of the other ingredients.
Divide or scoop the crab mixture into portions; lightly pack into patties about 1-inch thick. Make each crab cake generous (as shown) or into small bite-sized bits. 
Place the formed cakes onto a parchment paper-covered air fryer rack. Spray each patty with coconut spray, then fry for about 7-minutes or until the top side is deeply golden-brown. Flip, spray the facing side, and continue to fry for 5-7 minutes until golden brown and thoroughly heated.
Transfer the crab cakes to plates or a serving platter. Sprinkle with fresh chopped chives and serve with lemon wedges and dill sauce.
To make the Fresh Dill Sauce ( Makes 4-6 Servings)
Add the mayonnaise, yogurt, chopped fresh dill, lemon juice, minced garlic, and onion powder to a small bowl, stirring to combine thoroughly. Chill until ready to use.
Footnotes: We’ve found that using a bench scrape and egg mold helps make the crab cakes easy to form in the perfect size and transfer to the air fryer.