Step 1: Mix the Filling
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, drained lump crab meat, flaked imitation crab, chopped green onions, and salt. Stir well until all ingredients are thoroughly incorporated.

Step 2: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial to firm up the cream cheese, making the mixture easier to roll and preventing it from melting too quickly in the hot oil.

Step 3: Prepare the Dredging Station
When ready to cook, set up your assembly line. Place the beaten eggs in one shallow bowl and the panko breadcrumbs in a separate bowl.

Step 4: Form and Coat
Scoop the chilled crab mixture and roll it into balls roughly the size of a half-dollar. Dip each ball into the beaten egg to coat, then roll it immediately in the panko breadcrumbs, pressing gently to ensure the crust adheres. Place the prepared bombs on a plate.

Step 5: Fry the Bombs
Fill a frying pan or dutch oven with vegetable oil to a depth that will submerge the bombs halfway (about 2 inches). Heat the oil to 350°F (175°C). Carefully place the bombs in the hot oil in batches, being careful not to overcrowd the pan. Fry until the coating is deep golden brown and crispy, turning gently to cook all sides.

Step 6: Drain and Serve
Remove the cooked bombs from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess grease. Serve hot with sweet chili sauce.