Step 1: Prepare the Crab Mixture

1. Pick Over the Crab Meat: If using fresh crab meat, gently pick through it to remove any shells or cartilage. Be careful not to shred the crab too much—you want to keep the lumps intact for texture.
2. Mix the Ingredients: In a large mixing bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, smoked paprika, parsley, and lemon zest. Gently fold the ingredients together until just combined. Avoid overmixing to keep the crab meat intact.
3. Adjust the Seasoning: Taste the mixture (before adding more salt, as Old Bay contains salt) and adjust seasoning with salt and pepper if needed.

Step 2: Shape the Crab Balls

1. Form the Balls: Using a tablespoon or small ice cream scoop, portion out the crab mixture and roll it into balls, about 1–1.5 inches in diameter. Place the formed crab balls on a parchment-lined baking sheet.
2. Coat with Breadcrumbs (Optional): For extra crunch, roll each crab ball lightly in additional breadcrumbs. This step is optional but adds a golden, crispy crust.

Step 3: Fry the Crab Balls

1. Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of breadcrumb into the oil—it should sizzle and float.
2. Fry in Batches: Carefully add the crab balls to the hot oil in small batches, making sure not to overcrowd the pan. Fry for 2–3 minutes per side, turning gently, until the crab balls are golden brown and crispy.
3. Drain the Crab Balls: Use a slotted spoon to remove the fried crab balls from the oil and place them on a plate lined with paper towels to drain excess grease.

Step 4: Serve and Garnish

1. Arrange the crab balls on a serving platter and garnish with fresh parsley, a sprinkle of Old Bay seasoning, and lemon wedges.
2. Serve immediately with your choice of dipping sauces for maximum flavor.