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Gently pat the crab meat dry.
In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, parsley, and lemon juice.
Fold in the crab meat, ½ cup panko, and Parmesan. Mix gently so the large pieces of crab remain intact.
Divide the mixture into approximately 10–12 portions and gently shape each into a compact ball.
Refrigerate for 20–30 minutes.
Combine ¾ cup panko, Parmesan, and melted butter in a shallow bowl.
Gently roll each chilled crab bomb in the breadcrumb mixture, pressing lightly so the coating sticks.
Preheat oven to 425°F (220°C).
Arrange the crab bombs on a parchment-lined or lightly greased baking sheet.
Bake for 15–18 minutes, or until heated through and deeply golden on the outside. Broil for 1–2 minutes at the end if you want an extra-crispy crust.
Melt butter over medium-low heat.
Add garlic and cook for about 30–60 seconds until fragrant without browning it.
Stir in lemon juice, parsley, and optional red pepper flakes.
Spoon the warm garlic butter generously over the freshly baked crab bombs.
Garnish with extra parsley and serve immediately with lemon wedges.