In a large bowl, mix mayonnaise, parsley, egg, mustard, Old Bay, and pepper. Gently fold in crab meat and breadcrumbs. Line a baking tray with a silicone mat or parchment paper. Press mixture into 6 equal-sized patties and transfer them to the lined tray. Cover and refrigerate for an hour.
Set a large plate covered with a double layer of paper towels next to the stove. Pour about half an inch of oil into a large, deep, and heavy- bottom skillet over medium-high. Heat until the oil sizzles when a bread crumb is dropped into it. Using a heat-safe spatula, lower 3 crab cakes into the oil, one at a time. Cook until medium golden brown, about 3 minutes per side. (Tip: Use one spatula to scoop the crab cakes out of the oil and place a second spatula on top, then flip both spatulas over so the top spatula catches the crab cake. Use the now-empty spatula to nudge the crab cake into the oil.)
Repeat with remaining crab cakes. Serve with lemon slices and tartar sauce. To freeze, let cool to room temperature, then stack in an airtight container with wax sheets separating them. Store 4 to 6 months. Thaw in fridge overnight, then reheat crab cakes at 350 F for 8 to 10 minutes until warmed through.
*The amount of salt in canned crab meat varies between brands. Bumble Bee Lump Crabmeat (which contains 30% of the recommended daily value of sodium per serving) was used to test this recipe. You may need to add more salt.
Per serving: 225 calories, 17 grams fat (2 grams saturated fat), 4 grams total carbohydrates, 91 milligrams cholesterol, 534 milligrams sodium, 0 grams fiber, 13 grams protein.
