Crush the saltine crackers and set them aside.
Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Louisiana hot sauce and Old Bay seasoning together in a medium size bowl.
Add the crab meat and crushed crackers to the mayonnaise mix, gently stirring to combine. Some of the crab meat will break down but you want much of the larger pieces to remain.
Cover with plastic wrap and refrigerate at least 30 minutes, up to overnight. Don't skip this step as it helps the crab cakes bind so they won't fall apart when you air fry.
Preheat the air fryer to 400° for 3 minutes. Using a 1/4 cup measuring cup, scoop the crab mixture into the cup lightly packing into 1 1/4 to 1 1/2″ thick mounds.
Lightly spray the bottom of the air fryer basket with cooking spray then place the crab cakes into the air fryer leaving a little space between them.
Spritz the top of the crab cakes with cooking spray then air fry for 8-10 minutes TOTAL turning halfway through and spritzing the opposite side with oil.
NOTE: air fryers cook differently. When they're crispy and golden remove them from the air fryer. If you need to cook in batches, keep the finished cakes warm on a baking sheet in a 200° oven until they're all air fried.
Serve with lemon wedges and dipping sauce (see body of post for Remoulade sauce.