In a medium bowl, blend together the crab meat and cream cheese until smooth. Add in the mayonnaise, Dijon mustard, and lemon juice, mixing well to create a creamy base.

Fold in the chopped green onion, garlic powder, and season with salt and pepper to taste.

Using your hands or a spoon, take small portions of the crab mixture and gently form them into balls or patties, about the size of a golf ball.

Prepare your coating station by beating an egg in a shallow dish, then dip each crab ball into the egg and roll in breadcrumbs until completely covered.

In a large frying pan, heat enough oil over medium-high heat to cover the bottom by about half an inch.

Carefully place the shaped Crab Crunchies into the hot oil and fry for about 2-3 minutes on each side until golden brown and crispy.

Once cooked, remove the Crab Crunchies from the oil and transfer them onto a plate lined with paper towels to drain.

Serve the warm Crab Crunchies on a platter with your choice of dipping sauces.