Prepare the Ingredients

• Rinse the lump crab meat under cold water and pat it dry. Be gentle to avoid breaking the lumps.
• In a mixing bowl, combine mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, Worcestershire sauce, lemon juice, black pepper, and salt.

Make the Mixture

• Add the lump crab meat to the wet mixture. Gently fold in the panko breadcrumbs to bind the ingredients together. Avoid overmixing.
• Cover and refrigerate the mixture for at least 30 minutes to help it hold its shape.

Shape the Crab Balls

• Remove the mixture from the fridge. Shape it into 1 1/2-inch balls using your hands or a scoop. You should get 24 crab balls.

Cook the Crab Balls

Deep-Fry:

• Heat oil to 350°F in a deep frying pan. Fry the crab balls in batches for 2–3 minutes until golden brown.

Bake:

• Preheat the oven to 400°F. Arrange the crab balls on a greased baking sheet. Bake for 15–20 minutes.

Air-Fry:

• Preheat the air fryer to 375°F. Spray the crab balls lightly with cooking oil. Air-fry for 10–12 minutes.

Serve

• Serve the crab balls hot with remoulade, cocktail sauce, or lemon-herb sauce for dipping.