Mix the Filling: In a mixing bowl, combine crab meat, cream cheese, Worcestershire sauce, and chosen seasonings until everything is well blended and creamy. This should take about 2-3 minutes.

Shape the Bombs: Use your hands to form the mixture into small balls, about 1-2 inches in diameter. Keep them uniform to ensure even cooking.

Prepare for Breading: Set up a breading station by placing beaten eggs in one bowl and gluten-free breadcrumbs in another. Dip each crab ball in the eggs first, then roll them in breadcrumbs until fully coated.

Heat the Oil: In a frying pan, heat oil over medium heat until shimmering—this usually takes about 5 minutes.

Fry the Crab Bombs: Carefully place the breaded crab bombs in the hot oil in batches. Fry for about 2-3 minutes per side, or until they are golden brown and crispy. Don’t overcrowd the pan.

Drain and Serve: Once fried, drain your crab bombs on paper towels to remove excess oil. Serve them hot alongside your favorite dipping sauce.