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

In a large mixing bowl, gently fold together the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Stir cautiously to maintain crab lumps.

Carefully form the mixture into four medium-sized or two large spherical shapes and place them on the prepared baking sheet.

Melt some butter and drizzle it over each crab bomb for added flavor and a golden finish.

Bake for about 20 to 25 minutes, until golden brown and edges are slightly crisp. The aroma will signal they are done.

Let them cool slightly before serving warm, ideally with fresh lemon wedges and a side salad or homemade tartar sauce.