For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.
Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.
For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.
In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.
No need to add salt after they come out of the oil because the batter is already well seasoned.