In a large mixing bowl, gently combine the lump crab meat, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Fold these ingredients together until just blended.

Add the breadcrumbs and the beaten egg to the crab mixture. Mix until evenly incorporated, ensuring the integrity of the crab meat.

Shape small portions into balls approximately 1 inch in diameter and place on a plate or baking sheet.

Heat about 1 inch of oil over medium heat. Test the oil temperature before adding crab balls.

Fry the crab balls in batches for about 3–4 minutes on each side until golden brown. Flip carefully with a slotted spoon.

Remove from oil and place on a plate lined with paper towels to drain excess oil. Serve hot.