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Gather the ingredients.
Pick the crabmeat , discarding any bits of shell.
Gently combine the crabmeat with the beaten eggs, onion, if using, cracker crumbs, mayonnaise, mustard, and Worcestershire sauce.
Add the salt and pepper and gently shape the crabmeat mixture into small balls.
Place the crab balls on a large platter or baking pan, cover them in cling wrap, and chill until firm—or at least 30 minutes. Keep them in the fridge for longer and up to one day if you don't need them right away.
Once chilled, roll the crab balls in the fine breadcrumbs. Add enough oil to cover the bottom of a medium-sized frying pan with 3 inches of oil. Heat the oil to 365 F. Carefully add the crab balls to the hot oil and fry to a golden brown, around 3 to 4 minutes. Don't overcrowd the pan; fry in batches if needed.
Remove the balls with a slotted spoon and drain on paper towels.
Serve hot with your favorite sauce or side dishes.