In a large bowl, gently combine thawed and drained crabmeat, bread crumbs (1/2 cup), beaten eggs, mayonnaise, finely chopped onions, chopped parsley, and salt.

Mix ingredients until just combined. Avoid overmixing.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 10 minutes to allow the mixture to firm up.

Divide the crab mixture into 8 equal portions.

Gently shape each portion into a round patty.

Place the remaining bread crumbs (3/4 cup) on a plate.

Coat each crab cake patty with bread crumbs, ensuring all sides are evenly covered.

Heat approximately 1 1/2 inches of oil in a large skillet over medium-high heat until it's hot but not smoking.

Carefully place the crab cakes in the hot oil, ensuring not to overcrowd the pan.

Fry the crab cakes for 5 to 7 minutes on each side, or until they are golden brown and cooked through.

Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve the crab cakes immediately with tartar sauce or your favorite dipping sauce.

Garnish with a lemon wedge and a sprinkle of fresh parsley.