Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, gently combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.

Fold in the chopped chives.

Carefully add the jumbo lump crab meat, mixing gently to keep the large crab pieces intact.

If the mixture feels too soft to shape, stir in a small amount of breadcrumbs until it holds together. Avoid adding too much so the crab remains the star of the dish.

Lightly wet your hands and shape the mixture into golf ball-sized portions.

Arrange the crab bombs on the prepared baking sheet, leaving a little space between each one.

Brush or drizzle the tops with melted butter for extra richness and beautiful golden color.

Bake for 20 to 25 minutes, or until lightly golden around the edges and heated through.

Let the crab bombs cool for 5 minutes before serving.

Serve warm with fresh lemon wedges, tartar sauce, cocktail sauce, garlic aioli, or remoulade.