Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.

Fold in the chopped chives or green onions until evenly distributed.

If the mixture feels too wet, add a small amount of breadcrumbs. Avoid adding too much to preserve the delicate crab texture.

Wet your hands lightly and shape the mixture into golf-ball-sized portions.

Arrange the crab bombs on the prepared baking sheet.

Drizzle melted butter over the top of each one.

Bake the Crab Bombs Recipe for 20–25 minutes, or until lightly golden and slightly crisp around the edges.

Remove from the oven and let cool for a few minutes.

Serve warm with fresh lemon wedges and your favorite seafood dipping sauce.