Begin by gently picking through the fresh lump crab meat to remove any shell pieces. In a large mixing bowl, combine the crab meat with mayonnaise, green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper. Fold the mixture carefully to combine, ensuring the crab meat remains in tender lumps.

Once the crab mixture is well combined, use your hands to form 12-15 equal balls, each about 2 inches wide. The mixture should hold together but not be overly packed. Place each shaped crab bomb on a parchment-lined baking sheet, ensuring they have space around them for even baking.

To maintain their shape during baking, refrigerate the crab bombs for at least 30 minutes. This step is essential as it allows the flavors to meld and the mixture to firm up.

While the crab bombs chill, preheat your oven to 400°F (200°C). Line an additional baking sheet with parchment paper to prepare for baking.

After chilling, remove the crab bombs from the refrigerator and place them on the prepared baking sheet. Drizzle melted butter over each bomb for added flavor. Bake for 15-18 minutes, or until the crab bombs are puffed and golden.

Once baked, allow the crab bombs to cool briefly. Transfer them to a serving platter, garnishing with chopped green onions for a pop of color. Serve warm with lemon wedges and your favorite dipping sauce.