Combine the Wet Ingredients: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, beaten egg, lemon juice, and Dijon mustard. Whisk everything together until it's smooth and well-incorporated.

Add Seasoning and Crab: Gently fold in the crab meat, grated cheddar, 50g of Panko breadcrumbs, chopped chives, and Old Bay seasoning. Season with a little salt and pepper. Be careful not to overmix; you want to keep some of the texture from the flakes of crab meat.

Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator to chill for at least 30 minutes, or up to 2 hours. This step is crucial for firming up the mixture, making it much easier to handle.

Shape the Bombs: Place the extra 100g of Panko breadcrumbs on a shallow plate. Once the mixture is chilled, use a tablespoon or a small ice cream scoop to portion out the mixture. What works best for me is rolling each portion between my palms to form a small, compact ball, about the size of a golf ball. You should get around 12 bombs.

Coat in Breadcrumbs: Roll each crab ball in the Panko breadcrumbs, pressing gently to ensure they are evenly and completely coated. Place the coated bombs on a clean plate or baking tray.

Heat the Oil: Pour the oil into a deep, heavy-bottomed saucepan or deep-fryer until it’s about 5cm deep. Heat the oil over a medium-high heat to 180°C (350°F). If you don't have a thermometer, you can test if the oil is ready by dropping in a breadcrumb – it should sizzle immediately and turn golden in about 30 seconds.

Fry the Crab Bombs: Carefully lower 3-4 crab bombs into the hot oil using a slotted spoon. Don’t overcrowd the pan, as this will cause the oil temperature to drop. Fry for 2-3 minutes, turning occasionally, until they are deep golden brown and crisp all over.

Drain and Serve: Remove the cooked crab bombs with the slotted spoon and place them on a wire rack or a plate lined with kitchen paper to drain any excess oil. Serve them warm with your favourite dipping sauce.