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

Gently fold in the jumbo lump crab meat, breadcrumbs, and chopped parsley using a spatula, taking care not to break the delicate crab meat too much.

With clean hands, form the mixture into golf ball-sized portions, rolling each between your palms. Roll each in extra breadcrumbs to coat thoroughly.

Arrange the shaped crab bombs on a plate, and refrigerate them for 20–30 minutes.

While the crab bombs chill, preheat your air fryer to 375°F (190°C) or oven to the same temperature.

Lightly spray the chilled crab bombs with oil on all sides, then arrange them carefully in the air fryer basket or on a parchment-lined baking sheet.

Air fry for 10–12 minutes or bake for 15–18 minutes until golden brown and crisp.

Once cooked, let them cool for a minute and serve with lemon wedges or your favorite dipping sauce.