In a large bowl, combine the crab meat, 25g panko breadcrumbs, 60g mayonnaise, beaten egg, parsley, Dijon mustard, Worcestershire sauce, spring onions, Old Bay seasoning, salt, and pepper. Mix gently until just combined, being careful not to break up the crab meat too much.

Divide the mixture into 8 equal portions and shape into patties about 2cm thick. Place the remaining 50g panko breadcrumbs in a shallow dish and gently coat each crab cake on both sides.

Place the coated crab cakes on a plate, cover with cling film, and refrigerate for 15 minutes to help them hold their shape.

Preheat the air fryer to 190°C for 3 minutes. Lightly spray the air fryer basket with olive oil spray.

Arrange the crab cakes in a single layer in the air fryer basket, leaving space between each. Spray the tops lightly with olive oil spray.

Air fry at 190°C for 10-12 minutes, flipping halfway through, until golden brown and crispy, ensuring the internal temperature reaches 74°C for food safety.

While the crab cakes cook, prepare the chipotle aioli by whisking together 120g mayonnaise, minced chipotle peppers, garlic, lime juice, and smoked paprika until smooth.

Serve the crispy crab cakes immediately with chipotle aioli and fresh lemon wedges on the side.