In a large mixing bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, diced green onion, garlic powder, salt, and pepper. Blend until creamy.

Take small portions of the mixture and shape into balls or small patties, about 1-2 inches in diameter. Space them on a parchment-lined tray.

Crack and beat an egg in a shallow bowl. Spread breadcrumbs on a separate plate. Dip each crab ball into beaten egg and roll in breadcrumbs.

Pour oil into a frying pan to a depth of about half an inch. Heat over medium-high heat until shimmering.

Place the coated Crab Crunchies into the hot oil, fry for 2-3 minutes on each side until golden-brown.

Remove from oil and place on paper towels to drain excess oil. Serve warm with dipping sauces.