Begin by gently draining the fresh lump crab meat, ensuring it is well-drained and free of excess moisture. Pat it dry with paper towels to avoid any sogginess. Using your hands, carefully break apart any large lumps.

In a mixing bowl, combine the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Stir until evenly mixed. In a separate bowl, beat the egg lightly, setting aside both bowls.

Lightly dust each piece of crab with flour, then dip it into the beaten egg, letting excess drip off, before rolling it in the breadcrumb mixture.

In a large skillet, pour enough oil to cover the bottom, about ½ inch deep, and heat over medium-high heat until shimmering.

Carefully add the coated crab pieces to the hot oil in small batches. Fry each batch for about 3-4 minutes on each side until golden brown and crispy.

Use a slotted spoon to remove the Crab Crunchies and transfer them to a plate lined with paper towels. Garnish with fresh parsley and serve with your favorite dipping sauce.