In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Mix gently to avoid breaking up the crab meat.

Add the Binders

Add the bread crumbs, beaten egg, salt, and black pepper to the crab mixture. Mix until all ingredients are well incorporated but do not overmix.

Form the Balls

Using your hands, form the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Heat the Oil

In a large skillet or frying pan, heat the oil over medium heat until hot.

Fry the Crab Cake Balls

Carefully add the crab cake balls to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Special Sauce

Mix the Sauce

In a small bowl, combine the mayonnaise, chili sauce, fresh lemon juice, garlic powder, and salt. Stir until smooth and well blended.

Serve

Serve the crab cake balls warm with the special sauce on the side for dipping.