Make the Crab Filling

1. Prep the Crab: If you’re using imitation crab, chop it into small pieces. If you’re using fresh crab, ensure it’s well-drained and flaked into small pieces.
2. Mix the Filling: In a bowl, combine the chopped crab meat, softened cream cheese, mayonnaise, Dijon mustard, garlic powder, cayenne pepper (if using), lemon juice, and parsley. Season with salt and pepper to taste. Mix well until everything is evenly combined.

Shape the Poppers

3. Form the Poppers: Take small spoonfuls of the crab mixture and form them into balls, about 1-1.5 inches in diameter. If the mixture is too soft, you can refrigerate it for 15 minutes to firm it up.

Coat the Poppers

4. Prepare the Coating: In three separate shallow bowls, place the flour, beaten egg, and a mixture of panko breadcrumbs and Parmesan cheese. (You can also add oregano to the breadcrumb mixture if you like an extra herby flavor.)
5. Coat the Poppers: Roll each crab ball in flour, dip it in the egg wash, and then coat it with the breadcrumb mixture, pressing gently to ensure an even coating. Repeat for all the crab poppers.

Cook the Poppers

6. Fry the Poppers: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once the oil is hot, carefully add the crab poppers, a few at a time, and fry for 3-4 minutes on each side or until golden brown and crispy.
7. Drain: Remove the poppers from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve

8. Serve Hot: Serve your Crab Poppers hot, with a side of cocktail sauce or tartar sauce for dipping, and enjoy the crispy, creamy goodness!