Make Crab Cakes
Whisk mayonnaise with all wet ingredients until creamy smooth. 
Whisk in flour, baking powder, cracker meal and pepper until completely blended with your wet ingredients.
Add parsley and green onion and blend into the wet mixture.
Fold in crab meat gently so you do not break it in to small pieces; you want to have big chunks for great texture in your cakes. If your mixture seems a bit wet, wait for at least five minutes for the cracker meal to fully absorb the moisture. If the mixture still seems a bit too loose, don’t add more cracker meal, but dust the top of the mixture with flour and carefully fold it in.

Cook Crab Cakes
Fry cakes in butter on moderate heat until golden brown on each side. A good cake should be golden outside and just a touch underdone on the inside.

Recipe and photo by Chef John Nelson, Meridian Restaurant & Bar and author of Dig, Shuck, Shake: Fish & Seafood Recipes from the Pacific Northwest.