Air-Fryer Crab Cakes

Preheat a 6 1/2-quart air fryer to 390°F. Whisk eggs, butter, basil, tarragon, Worcestershire, lemon zest, Old Bay, garlic powder, onion powder, 1/3 cup sour cream and 1 tablespoon chives together in a large bowl. Add crabmeat and panko and stir gently.

With clean hands, shape the mixture evenly into 6 crab cakes (1/3 cup each). Generously coat the fry basket with cooking spray. Add 3 crab cakes to the basket; coat the crab cakes with cooking spray. Cook until deeply browned and crispy on both sides, 15 to 18 minutes, turning once and coating with additional cooking spray halfway. Transfer to a plate; cover to keep warm. Repeat with the remaining 3 crab cakes.

Place 1 lettuce leaf on each of 6 plates; top each with 1 crab cake. Top each crab cake with about 1 1/2 teaspoons sour cream and 1/2 teaspoon chives. Serve with lemon wedges, if desired.