Gently dump the jumbo lump crab meat into a mixing bowl. Carefully use your hands to graze through it for any leftover shells or cartilage, but try not to break up the crab too much. Remove any pieces that you find and set the bowl aside.
In a separate large bowl, add the mayonnaise, eggs, dijon mustard, worcestershire sauce, Old Bay seasoning, lemon juice, and scallions. Stir to combine.
Add the crab, breadcrumbs, and celery to the mayonnaise mixture. Then, fold them in with a spatula to evenly coat it all. Again, making sure not to break up the crab pieces too much.
The batter might look a bit dry, but it should form into rounds without falling apart. With your hands, carefully separate the batter into 12 rounds. Flatten them gently to create “patties.”
Spray the air fryer basket with nonstick spray and place the formed crab cakes inside, leaving space in between. You may need to cook the crab cakes in batches, depending on the size of your air fryer.
Air fry the crab cakes at 370 degrees F for 10 minutes, or until they’re perfectly golden brown with an internal temperature around 160 degrees F.
Serve air fryer crab cakes on a bed of roasted corn succotash with a dollop of homemade remoulade sauce on top.