In a large mixing bowl, combine the crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, green onions, garlic powder, salt, and pepper. Mix thoroughly until creamy.

Mold the crab filling into bite-sized balls or patties, roughly the size of a golf ball, and place them on a parchment-lined baking sheet.

Dip each crab ball into the beaten egg, allowing the excess to drip off, then roll it in the breadcrumbs until fully coated.

Heat the oil in a frying pan over medium-high heat. Fry the crab balls for 2-3 minutes on each side until golden brown and crispy.

Transfer the cooked Crab Crunchies onto a plate lined with paper towels to drain excess oil before serving hot.