Inspect and gently pick through the jumbo lump crabmeat to remove shell fragments.

In a mixing bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth.

Pour the mixture over crabmeat and add chopped parsley, gently folding together.

If mixture is too wet, add breadcrumbs until it can hold shape.

Shape crab mixture into 3–4 large mounds and place on parchment-lined baking sheet. Chill in the refrigerator for 20–30 minutes.

Preheat the broiler to high.

Broil the crab bombs for 10–12 minutes until golden brown and crispy.

Drizzle with melted butter and garnish with parsley. Serve hot with lemon wedges.