• Clean the crab of any shell bits. Rinse 1 pound lump crab meat and pick through for any shells. Drain well, add to large bowl, and set aside.
• Sauté the vegetables. In a medium sauté pan, melt 2 tablespoons butter with ¼ cup finely chopped green onion, ¼ cup finely chopped red bell pepper, and ¼ cup finely chopped celery. Season with ½ teaspoon Kosher salt and cook for 3-5 minutes or until the vegetables soften. Add the cooked vegetables and 1 tablespoon minced parsley to the bowl with the crab.
• Combine the crab cake ingredients. In a small bowl, whisk 1 egg, ¼ cup mayonnaise, ¼ teaspoon Worcestershire sauce, ¼ teaspoon dry mustard, and ⅛ teaspoon cayenne pepper. Stir the mayo mixture into the crab mixture then fold in ¾ cup Panko breadcrumbs.
• Roll the poppers in crispy panko. Spread the remaining panko on a small plate. Spoon the crab meat mixture into 1-inch balls, then roll in the remaining Panko breadcrumbs to coat.
• Refrigerate the crab balls for 30 minutes.
• Fry the crab cake poppers. Heat 1 cup of canola oil, or about ½ inch of oil, in a large cast-iron skillet over medium-high. Fry the crab cake poppers in batches, making sure not to crowd pan. Gently turn the balls every minute or two, so all sides are golden brown, about 3-4 minutes each side. Drain poppers on paper towel-lined plate. Repeat with the rest of the crab cake balls, adding more oil to the skillet as necessary. Serve hot with the spicy aioli.

For the Spicy Aioli

• Mix the aioli ingredients. In a small bowl, mix ½ cup mayonnaise, 1 pressed garlic clove, 1 tablespoon lemon juice, 1 clove garlic, and 1 teaspoon chili sauce until smooth, and serve on the side as a dipping sauce.