In a large mixing bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, and a beaten egg until well-blended and creamy.

Gently fold in the jumbo lump crab meat, keeping the crab pieces intact for texture.

Gently incorporate breadcrumbs and freshly chopped parsley into the mixture, ensuring not to overmix.

Shape portions of the crab mixture into golf ball-sized rounds and roll in additional breadcrumbs.

Chill the shaped crab bombs in the refrigerator for 20-30 minutes.

Preheat your air fryer to 375°F (190°C) or your oven.

Lightly spray each crab bomb with oil and arrange in the air fryer basket or on a lined baking sheet.

Cook in the air fryer for 10–12 minutes or bake for 15–18 minutes until golden brown.

Let them cool slightly before serving with your favorite dipping sauces or fresh lemon wedges.