In a large bowl, gently combine the crab meat, gluten-free panko, ¼ cup mayonnaise, egg, parsley, 2 tablespoons chives,1 tablespoon lemon juice, lemon zest, 1 teaspoon seafood seasoning, garlic powder, black pepper, and Parmesan, if using. Mix just until combined, being careful not to break up the crab too much.

Scoop about 1½ tablespoons of the mixture at a time and gently roll into balls about 1½ inches in diameter. You should get approximately 24 crab balls.

Place the crab balls on a parchment-lined plate or baking sheet and refrigerate for 20–30 minutes. Chilling helps them hold their shape during cooking.

While the crab balls chill, stir together the ½ cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon chives, 1 teaspoon seafood seasoning, and hot sauce, if using. Refrigerate until ready to serve.

Preheat the air fryer to 375°F for about 3 minutes. Lightly spray the basket with gluten-free nonstick cooking spray.

Arrange the crab balls in a single layer in the basket, leaving a little space between each one. Lightly spray the tops with cooking spray.

Air fry for 8–10 minutes, gently shaking the basket or carefully turning the crab balls halfway through. Cook until golden brown and heated through. If you want them extra golden and crisp, air fry for another 1–2 minutes.

Transfer to a platter and garnish with chopped parsley or chives. Serve warm with the lemon-chive dipping sauce and lemon wedges.