In a large mixing bowl, combine the crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, chopped green onions, garlic powder, salt, and pepper. Use a spatula or fork to blend until the mixture is smooth and well-integrated, about 3-5 minutes.

Take small portions of the crab mixture and roll them into balls or form them into little patties, about the size of a golf ball. Chill in the refrigerator for 10-15 minutes if the mixture feels too loose.

Dip each crab ball or patty into the beaten egg, allowing excess to drip off, then roll it in the breadcrumbs until fully coated.

Heat about 1/4 inch of oil in a skillet over medium heat. To test, drop in a small piece of bread; it should sizzle immediately.

Carefully place your coated crab bites into the hot oil and fry for approximately 3-4 minutes on each side or until golden brown and crispy.

Once fried, use a slotted spoon to remove the crunchies from the skillet, letting excess oil drip off.

Serve warm with your choice of dipping sauce, such as tartar sauce or a zesty aioli.