Begin by carefully picking through the fresh lump crab meat to remove any shell fragments. In a mixing bowl, gently combine the crab meat with mayonnaise, panko breadcrumbs, chopped green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper. Mix until just combined, ensuring not to overwork the crab to maintain its texture.

With slightly damp hands, form the mixture into 12–15 equal balls, each about 2 inches in diameter. Place the shaped crab bombs onto a parchment-lined baking sheet, ensuring they have enough space in between for even cooking.

Refrigerate the shaped crab bombs for at least 30 minutes to help maintain their shape during baking.

While the crab bombs chill, preheat your oven to 400°F (200°C). Prepare another baking sheet with parchment paper or lightly grease it.

Once preheated, arrange the chilled crab bombs on the prepared baking sheet, drizzling melted butter over each before placing them in the oven. Bake for 15–18 minutes, or until they are golden brown.

Allow the crab bombs to cool briefly on the baking sheet. Garnish them with fresh lemon wedges and serve with your favorite dipping sauces.