In a large mixing bowl, combine the crab meat, cracker crumbs, diced peppers, onions, mayonnaise, chopped parsley, Worcestershire sauce, Dijon mustard, Old Bay seasoning, salt, black pepper, and the beaten egg. Using a spatula, gently fold the ingredients together until they are fully incorporated, being careful not to break up the crab meat too much. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the mixture to firm up and the flavors to meld. For deeper flavor development, the mixture can be refrigerated overnight.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Scoop portions of the mixture and shape them into golf ball-sized rounds, placing them evenly spaced on the prepared baking sheet.

Lightly brush the tops of each crab ball with melted butter to enhance browning and add richness. Bake for approximately 15 minutes, or until golden brown and heated through.

Serve immediately with your choice of dipping sauce, such as remoulade, tartar sauce, or a zesty aioli, for an extra burst of flavor.