Instructions

• Make the red pepper sauce: in a mini blender or food processor, puree 1/4 cup roasted jarred peppers, 1 clove garlic, 1/2 teaspoon sweet paprika and 1/4 cup light mayonnaise until smooth. Transfer to a small bowl and set aside.
• If using fresh fish fillets: preheat the air fryer to 400°F. Place the fish fillets in the air fryer basket and cook at 400°F for about 6 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer the cooked fish to a large bowl, let cool slightly, and flake into small pieces. Wipe the air fryer basket clean. If using canned crab, drain it and add it to the large bowl now; skip the cooking step.
• Add to the bowl with the flaked fish or crab: 1/2 cup seasoned panko (from the divided amount), 1/4 cup minced celery, 2 tablespoons light mayonnaise, 1/2 tablespoon Dijon mustard, 1 1/2 tablespoons lemon juice, 1 large egg (one of the two), 1/4 cup finely chopped parsley, the green tops of 3 scallions minced, 1 teaspoon Old Bay seasoning, 1/4 teaspoon kosher salt and black pepper to taste. Stir until the mixture is evenly combined.
• Divide the mixture into 8 equal portions (about 1/4 cup each) and shape each portion into a compact patty. If a patty is too loose and falls apart, add more panko as needed to help it hold together.
• Put the remaining large egg in a shallow bowl and whisk. Place the remaining seasoned panko (the rest of the 1 1/4 cup) in a separate shallow dish. Gently dip each patty into the whisked egg, then press each side into the remaining panko to coat. Shake off any excess panko and spray both sides of each coated patty with olive oil spray.
• Air-fry the patties: arrange patties in a single layer in the air fryer basket (cook in batches if necessary) and air fry at 400°F for 8 minutes, flipping once halfway through, until golden brown and crisp. (Alternatively, to bake: preheat the oven to 425°F, place sprayed patties on a baking sheet, and bake until golden and crisp, about 5 to 6 minutes per side.)
• Serve: transfer cooked patties to a platter, garnish with additional minced scallion green tops and lemon wedges, and serve with the reserved red pepper sauce.