Crab cake poppers from 220 Merrill

This recipe for crab cake poppers comes courtesy of Executive Chef Frank Olbrantz from 220 Merrill. He says it's a perfect recipe for parties as its fun and classy and still very tasty.

220 Merrill is located at 220 E. Merrill St. in Birmingham. You can find more information on the restaurant at

3 tlb of butter
1/3 cup red pepper diced
1/3 cup celery diced
1/3 cup yellow onion diced
1/2 cup Panko bread crumb
1/4 minced scallions
1/4 cup mayo
1 lg egg
2 tlb minced parsley
2 tsp Worcestershire
2 tsp lemon juice
2 tsp old bay
1 tsp dry colemans mustard
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp Tabasco
1 lb lump crab meat
3 cups frozen cubed cream cheese (should be about the size of a playing dice)
Coating , 3 eggs  ,2 cups flour, 3 cups Panko bread crumb

Saute red peppers, celery, and onion in butter until tender. Let cool.
In a bowl, combine rest of ingredients and mix. Gently fold in lumb crab meat.
Let set for 1 hour in refrigerator.

Portion 2 ounce crab cake (one large spoonful). Wrap crab cake around cream cheese cube. Dip in flour, egg, then Panko bread crumbs.

Fry in 350 degree oil (like canola) until golden brown.