In a large mixing bowl, gently fold together the lump crab meat, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, and the beaten egg.

Use your hands to form the mixture into bite-sized balls, about 1 to 1.5 inches in diameter.

In a deep skillet, pour enough oil to cover the bottom by about an inch, then heat it over medium heat until shimmering.

Carefully add the Crab Balls to the hot oil, working in batches to avoid crowding and fry for about 4-5 minutes.

Transfer crispy Crab Balls to a serving platter and garnish with freshly chopped green onions.