In a large bowl, combine crab meat and 1 cup cracker crumbs.
In a large skillet, melt butter over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt and pepper. Cover and refrigerate for 1 to 6 hours.
Form crab mixture into 16 (approximately 1-1/2-inch diameter) balls. In a medium bowl, whisk milk and egg together. In a separate medium bowl, place remaining 1 cup cracker crumbs. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
In a large stock pot, heat 2 inches oil to 350 degrees. Working in batches and turning occasionally, fry crab poppers until golden brown, 4 to 6 minutes per batch. Transfer to paper towels.