• Mix ingredients for Lemon Aioli and place in the refrigerator to chill  
• Spray a non stick pan with olive oil spray and cook onion for 4-5 minutes over medium-low heat until the onion gets kind of caramelized, and in garlic and cook for an additional minute. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lemon juice, 1/2 tsp of salt, old bay, and chives, mixing just until well blended, being careful not to break up the lump crab too much.
• Using a melon baller or a tablespoon, shape the mixture into 12 mini crab cakes. Sprinkle with a little more salt and put them on a plate, cover, and stick them in the refrigerator to chill for at least an hour.

Stovetop: 

• Heat butter and olive oil in a non stick pan over medium heat. Add the crab cakes – four to six at a time so you can flip easily – and cook for about 4 minutes each side until nice and crisp. Be careful flipping, as they can fall apart, but they will be delicious even if they do!
• Serve with lots of fresh lemon slices and lemon aioli 

Air Fryer: 

• Line your Air Fryer with parchment and place 6 crab cakes at a time in the basket.  Spray with olive oil spray and cook for 10 minutes on 375, flipping halfway and removing the parchment paper.  
• Serve with lots of fresh lemon slices and lemon aioli.