In a large mixing bowl, fold together crab meat, mayonnaise, Old Bay seasoning, Dijon mustard, beaten egg, chopped parsley, and breadcrumbs until combined.

Shape the mixture into round mounds, about the size of small baseballs. Chill for 15-20 minutes.

Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.

Place chilled crab bombs on the baking sheet, spacing them evenly.

Brush the tops of each crab bomb with melted butter.

Bake for 12-15 minutes or until golden brown. Optionally broil for 1-2 minutes for extra crunch.

Remove from oven, let cool slightly, garnish with parsley and lemon wedges. Serve warm.