Step 1

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice until well combined.

Step 2

Fold in the lump crabmeat and panko breadcrumbs, being careful not to break up the crabmeat too much. Gently mix until evenly distributed.

Step 3

Roll 1 ½ tablespoon-sized balls of the crab mixture and place them onto a baking sheet lined with parchment paper. Place the crab balls into the freezer to set and allow the flavors to meld for about 10 minutes.

Step 4

While the crab balls are in the freezer, prepare the mustard sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, granulated garlic, lemon juice, and a pinch of kosher salt. Taste and adjust the seasoning if necessary. Cover and refrigerate until ready to use.

Step 5

Once the crab balls have set for at least 10 minutes, remove them from the freezer. Roll each crab ball in the fine breadcrumbs, reshaping if necessary. Place the breaded crab balls back onto the baking sheet and return them to the freezer for another 10 minutes.

Step 6

While the breaded crab balls are in the freezer, heat vegetable oil in a deep pan suitable for frying to 365°F (185°C).

Step 7

Fry the crab balls in batches of 5 or 6 at a time, carefully placing them into the hot oil. Fry for about 4-5 minutes, or until they turn golden brown and crispy. Use a slotted spoon or tongs to transfer the fried crab bites to a paper towel-lined plate to drain any excess oil.

Step 8

Garnish with fresh parsley, if desired, and serve the crab bites with the mustard sauce on the side for dipping. Enjoy!